Aunt Sally'S Red Devil'S Food
A rich and moist chocolate cake with a deep cocoa flavor, perfect for chocolate lovers and special occasions. Its tender crumb and velvety texture make it a favorite among dessert enthusiasts, pairing beautifully with a glass of milk or a scoop of vanilla ice cream.
Ingredients
Instructions
- Cream the butter or shortening thoroughly.
- Gradually add the sugar and continue to cream until light and fluffy.
- Add the well-beaten eggs and dissolved cocoa in hot water alternately to the creamed mixture.
- Stir in the flour, sour milk (soda dissolved in sour milk), and vanilla extract until well combined.
- Pour the batter into a prepared baking pan and bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a more intense chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for 5-10 minutes. Make sure to mix the ingredients well to avoid clumps before pouring it into the baking pan.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a refreshing Lime Salad for a balanced meal. For an extra touch, drizzle with chocolate ganache or serve with fresh berries to elevate the dessert experience.
Storage & Reheating
Store leftover Red Devil's Food cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds until warmed through, or enjoy it cold with a scoop of ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sally'S Red Devil'S Food contains roughly 1461 calories, with 34g protein, 164g carbohydrates, and 69g fat. It is an excellent source of dietary fiber (208% of the Daily Value), iron (146% of the Daily Value), and potassium (91% of the Daily Value). It also contributes 58g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, while cake flour provides a light texture, you can substitute with all-purpose flour. However, the cake may be denser. If using all-purpose flour, consider sifting it to aerate it before measuring.
Why does my cake sink in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure your oven is properly calibrated and check for doneness by inserting a toothpick in the center; it should come out clean. Avoid mixing too vigorously after adding the flour to maintain the cake's structure.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Just before serving, you can frost or garnish it to keep it fresh and appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).