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My review
Devil's Food Cake I
Debra Steward
"This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting."
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Ingredients
servings 166Original recipe yields 24 servings (1 - 9x13 inch cake or 2 9 inch round layers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 119135 Ratings
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Most helpful positive review
2/12/2008
The best chocolate cake I've ever made. If you're looking for something basic and fluffy and chocolatey, this is the way to go. I've made it several times: Once the way it is written, which wa...
Most helpful critical review
7/25/2007
After reading all the comments on this recipe, I was convinced it was going to turn out terrific. I followed the directions exactly. After 30 minutes, I checked the cake; it shook like Santa's...
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2/12/2008
The best chocolate cake I've ever made. If you're looking for something basic and fluffy and chocolatey, this is the way to go. I've made it several times: Once the way it is written, which wa...
5/30/2005
well, if the vineger in this recipe is giving you pause, don't let it! this chocolate cake recipe was my THIRD try--that's right, 3rd! the first two were HERSHEY recipes, one turned out screamin...
1/19/2006
I have to say this was very likely the best devil's food cake I have ever baked and eaten. Moist, loved the texture. I added about 1 tsp of vanilla, and baked it in two 8" round pans. Turned ...
7/25/2007
After reading all the comments on this recipe, I was convinced it was going to turn out terrific. I followed the directions exactly. After 30 minutes, I checked the cake; it shook like Santa's...
3/4/2007
A little time consuming to put together. Didn't come out right at all. After the time for baking was over, it was still raw in the middle. Sank in the middle as well. Didn't even taste chocolaty...
10/15/2006
This was one of the best chocolate cakes I've made yet! It was unanimous that everyone loved it(which is rare!). Absolutely no taste of vinegar whatsoever. I also used bitter-sweet chocolate, an...
8/15/2005
I made this cake for my mother-in-law's birthday and frosted it with Snow Peak Frosting. This was a great combination. I made the cake the day before and it was good and moist the next day whe...
4/24/2004
The cake was very good. It had a great chocolate flavor. It was very moist and stayed good a long time--I made it Wednesday and it was still good on Saturday. I'd definately make it again!
2/6/2007
this cake is pretty good--it has a good flavor and a nice texture. I did however add 8 oz of chocolate (instead of 3) and replaced the water with milk. I also replaced half of the butter with ...