This is the Devil’s Food Cake that I grew up with. My mom
would bake it as a loaf cake, a layer cake, a bundt-type cake,
and cupcakes! It was probably the first thing that I ever baked
by myself (and I’m sure I made a total mess of the kitchen
when I did…sorry, Mom!).
Please read the entire recipe before beginning.
The baking “utensils” are what you will need to prepare
the batter and bake the cake. The ingredients are listed in “groups”
and then the baking instructions will be given for each group.
Large mixing bowl
Measuring cups (dry and liquid) and spoons (dry and liquid)
Electric mixer (hand-held or table; this is optional, I hand-stir
Baking pan (13x9 loaf pan, 2 round layer pans, straight-sided
bundt pan (as for Angel Food cake), or cupcake papers/pans)
3/4 cup SHORTENING (do not use butter, margarine, or lard)
2 cups SUGAR
2 EGGS (large, do not use extra large or jumbo)
3 cups FLOUR (regular or unbleached)
3/4 cup COCOA (baking cocoa in powder form, not bricks)
2 teaspoons BAKING SODA
1/2 teaspoon SALT
2 cups WHOLE MILK (do not use skim or 1%, 2% is OK)
2 teaspoons VANILLA (extract, not flavoring)
Pan spray (or shortening to coat baking pan)
Preparation and Baking
Group 1: Cream shortening and sugar
in large mixing bowl.
Group 2: Add eggs to creamed mixture.
Group 3: Sift together all ingredients
into medium-sized bowl.
Group 4: Combine milk and vanilla.
Add Groups 3 and 4 alternately to creamed mixture.
Continue to mix until all ingredients have been used and batter
is well blended
Group 5: Spray (or coat) bottom and sides of pan
(unless making cupcakes, in which case insert cupcake papers into
Heat oven to 350*. Bake 35-40 minutes, or until
the cake is done. Use a cake tester or a toothpick to test, should
come out clean
It is very easy to overbake a cake---and this is
the most common cause of a cake being dry. When you put the cake
in the oven, set a timer for 12 minutes. When it goes off, turn
the cake pan, and set timer for 12 minutes. When it goes off,
check the cake for doneness. If the cake is beginning to look
done around the edges, then set the timer for 5 minutes. Turn
the pan and check again for doneness. As the cake nears being
completely baked in the center, set the timer for 2 or 3 minutes,
and be sure to remove the cake from the over the minute that cake
tester/toothpick come out clean!
Cool. Frost with your favorite frosting (all flavors
are great on this cake!). Serve alone, with milk, or with ice
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