Devils Food Cake Recipe
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Unsifted all-purpose flour - 1 3/4 cups | ||
| HERSHEY'S® Cocoa - 3/4 cup | ||
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Milk | 1 2/3 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs), melted | |
| Eggs | 3 | |
| Vanilla | 1 Teaspoon | |
| Confectioner’s sugar | 2 2/3 Cup (16 tbs) (For Mocha Cream Frosting:) | |
| HERSHEY'S® Cocoa - 1/4 cup | ||
| Butter or shortening - 6 tablespoons | ||
| Strong coffee | 2 Tablespoon (For Mocha Cream Frosting:) | |
| Milk - 2 to 3 tablespoons | ||
| Vanilla | 1 Teaspoon (For Mocha Cream Frosting:) | |
Directions
GETTING READY
1. Butter two (9-inch) layer cake pans. Dust them with flour.
2. Into a large stand mixture bowl, sift flour with cocoa, baking soda and salt. Stir in the sugar.
3. In a measuring jar, combine milk, shortening, eggs and vanilla.
4. Preheat the oven to 375 degree F
MAKING
5. Add the liquid to the dry ingredients and beat for about 3 minutes.
6. Divide the batter between the cake pans.
7. Bake in the preheated oven for 25 to 30 minutes until the cakes are lightly browned and spongy to touch or until a skewer comes out clean
8. Remove the pans from oven and let cakes cool in pans for 5 minutes.
9. Invert cakes on wire racks and leave to cool complete.
10. To make the frosting for the Devil cakes, in a mixer bowl, combine butter and ½ cup cocoa.
11. Beat until light and creamy.
12. Add remaining cocoa and confectioner-€™s sugar gradually while beating constantly until the cream is thick and fluffy.
13. Add vanilla, strong coffee and milk while beating to adjust consistency of the frosting.
FINALIZING
14. Thinly slice tops of cake to even out.
15. Spread frosting on sliced surface and sandwich with other cake, sliced surface down.
16. Cover top and sides of cake with frosting.
17. Chill cake before serving.
SERVING
18. Slice into wedges and enjoy chilled as a dessert.
1. Butter two (9-inch) layer cake pans. Dust them with flour.
2. Into a large stand mixture bowl, sift flour with cocoa, baking soda and salt. Stir in the sugar.
3. In a measuring jar, combine milk, shortening, eggs and vanilla.
4. Preheat the oven to 375 degree F
MAKING
5. Add the liquid to the dry ingredients and beat for about 3 minutes.
6. Divide the batter between the cake pans.
7. Bake in the preheated oven for 25 to 30 minutes until the cakes are lightly browned and spongy to touch or until a skewer comes out clean
8. Remove the pans from oven and let cakes cool in pans for 5 minutes.
9. Invert cakes on wire racks and leave to cool complete.
10. To make the frosting for the Devil cakes, in a mixer bowl, combine butter and ½ cup cocoa.
11. Beat until light and creamy.
12. Add remaining cocoa and confectioner-€™s sugar gradually while beating constantly until the cream is thick and fluffy.
13. Add vanilla, strong coffee and milk while beating to adjust consistency of the frosting.
FINALIZING
14. Thinly slice tops of cake to even out.
15. Spread frosting on sliced surface and sandwich with other cake, sliced surface down.
16. Cover top and sides of cake with frosting.
17. Chill cake before serving.
SERVING
18. Slice into wedges and enjoy chilled as a dessert.
Chef
