Skip to main content New this month
Get the Allrecipes magazine

Mahogany Devil's Food Cake

Rated as 4.09 out of 5 Stars

"'I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale,' notes Jamie Regier of Omaha, Nebraska. 'It has since become one of my family's most-requested desserts.'"
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Coat three 9-in. round baking pans with nonstick cooking spray and sprinkle with flour; set aside. In a mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely.
  2. For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160 degrees F, about 5 minutes. Pour into a large mixing bowl; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake.

Footnotes

  • A stand mixer is recommended for beating the frosting after it reaches 160*.
  • Nutritional Analysis: One piece equals 368 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 378 mg sodium, 80 g carbohydrate, 1 g fiber, 6 g protein.

Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Five star ONLY w/ suggested changes: use 1 cup of butter - please, 2 Tablespoons is NOT enough! Next, add in 3/4 tsp almond extract, increase the cocoa to 1 cup, leave out the water, and incre...

Most helpful critical review

this cake tastes bad and doesnt bake properly

Most helpful
Most positive
Least positive
Newest

Five star ONLY w/ suggested changes: use 1 cup of butter - please, 2 Tablespoons is NOT enough! Next, add in 3/4 tsp almond extract, increase the cocoa to 1 cup, leave out the water, and incre...

i forgot to add PLEASE DO NOT add water to your frosting it will ruin it.

this cake tastes bad and doesnt bake properly

wonderful cake! I loved it, my sons loved it! Even the picky one! The frosting!! It's like eating clouds!! So fluffy! Maybe a bit too sugar in it...i'll try with just 1 cup of sugar instead of 1...

The frosting was "suggested" by Taste of Home. I had origionally served this with fat free chocolate pudding as the frosting only when dishing it up. It added significant chocolate flavor and a ...

I used more coco powder. (Dark chocolate powder and regular cocoa powder mixed). the icing for the cake was really good. I got it to temp and stirred with wire wisk then poured into bowl and bea...

The frosting seemed to get really thin and runny; I'm not sure what the secret is to making it thicker. To remove even more fat, I used just egg whites for the cake itself, as well as the icing ...

This cake was nice and moist, but was bland; it didn't have nearly enough chocolate to make it appropriately sinful. It wasn't fabulous enough to make me want to try again with modifications. ...

Tried this a couple of days ago. It tastes better after a day or so of settling. I'd definitely bake it again but only at occasions at it is so rich and weight enhancing ;). Thank you.