Devil’s Food Cake

This old-fashioned Devil’s Food Cake is dark, moist, and full of rich cocoa flavor, straight from a 1940s family cookbook. Topped with glossy 7-Minute Icing that whips up light and fluffy over a double boiler, it’s a true vintage showstopper. One bite and you’ll see why this timeless combo has been cherished at gatherings for generations.

Author: Real Life of Lulu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 16 Servings

Calories: 281 kcal per serving

Ingredients

1 cup - Sugar
¾ cups - Cocoa
1 cup - Milk
1 - Egg
1 cup - Sugar
¾ cups - Shortening
½ cups - Milk
2 - eggs
2 cups - Cake Flour
⅛ tsp - Salt
1 tsp - Baking Soda
1 tsp - Vanilla extract

Instructions

Stir sugar and cocoa together.
Beat the egg separately and add to the mixture.
Pour in milk.
Cook over double boiler until smooth and thick (mine didn’t thicken too much).
Let it cool.
Set oven to 375 degrees.
Cream the shortening and sugar together.
Beat eggs well and then add.
Beat entire mixture thoroughly.
Measure flour.
Sift flour.
Measure flour again.
Sift flour with baking soda and salt.
Alternate between the milk and the creamed shortening and sugar and add gradually.
Add vanilla followed by cooled cocoa mixture.
Thoroughly beat together.
Oil a layered cake pan or a 9×13 pan.
Pour mixture into chosen pan.
Bake at 375 degrees for 20 minutes.
Frost with seven-minute icing or another icing of your choice once the cake has cooled.

Nutrition