Sunday, October 17, 2010

Devil's Food Cake


Here's one of my all-time favorite cakes (if not my most favorite !..:) that I have been baking for quite a few years now. (The recipe is from Better Homes and Gardens which I have slightly adjusted.) A lovely treat for people who like cocoa flavor. Yes, it's devilishly dark, and heavy on the cocoa flavor, but at the same time moist and light like a cloud.
It is always hard to resist a second piece: Once I made this cake for my daughter's Sunday school. The adults loved it, and the kids went crazy for it, helping themselves for second and third servings. One of the kids said, looking at the cake with excitement: "This cake is heaven!"..:)) And that's exactly what it is: A little piece of heaven...


 Ingredients: (makes at least 12 serving)

  • 2 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/3 cups cold water


  • Preheat the oven to 350 F. Spray the baking pan with no-stick cooking spray with flour. (See additional notes below for baking pan options.) Set aside.
  • Mix flour, cocoa powder, salt and baking soda in a bowl, sifting each one. Set aside.
  • In a separate bowl, mix oil, sugar and vanilla (with a hand or electric mixer), till well combined.
  • Add eggs, one at a time, beating well after each.
  • Add dry mixture and cold water to the wet mixture alternately, starting with the dry mixture and ending with the dry mixture, and beating after each addition (just till combined and there are no lumps).
  • Pour batter into the prepared pan. Bake in the oven for about 40-45 minutes, or till a wooden toothpick inserted in the cake comes out clean.
  • Let the cake cool to room temperature in the pan before serving.

Additional notes:

  • This cake works with all the following baking pans: 1) Two 9x1 1/2-inch round baking pans (this option is ideal for building a cake with frosting) 2) One 13x9x2-inch baking pan 3) One 9-inch bundt baking pan.
  • Following points are important in order to make this cake light and fluffy: 1) To sift all the dry ingredients, 2) Not to overwork the batter when mixing the dry and wet mixtures, 3) Using vegetable oil, instead of butter.
  • Devil's Food Cake is wonderful on its own, but if you feel like you need something extra for serving, use a dollop of either whipped cream or, even better, mascarpone cream.

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