Devil'S Food Mommie Cake
A rich, chocolaty cake with a moist texture and deep cocoa flavor, perfect for chocolate lovers and special occasions, offering a nostalgic homemade treat.
Ingredients
Instructions
- Cook cocoa, egg yolk, and 1 cup of milk, stirring until smooth and thickened.
- Cream oleo and sugar; add eggs and beat well.
- Blend in cocoa mixture.
- Add sifted dry ingredients alternately with 1/2 cup of milk.
- Beat until smooth.
- Add vanilla extract.
- Pour into two 9-inch layer pans lined on the bottom with waxed paper.
- Bake in a 350°F oven for about 25 minutes.
- Cool and frost as desired.
- Can be frozen.
Tips & Substitutions
For an extra chocolatey flavor, consider adding a tablespoon of espresso powder to the cocoa mixture. If you're out of oleo, unsalted butter or a plant-based margarine can be used as a substitute. Ensure your eggs are at room temperature for better incorporation into the batter, which helps in achieving a lighter cake texture.
Serving Suggestions
This Devil'S Food Mommie Cake is delicious on its own, but it pairs beautifully with Grandpa Jojo'S Cloud Nine Frosting for an indulgent treat. Serve it alongside a scoop of vanilla ice cream or fresh berries for a delightful dessert experience. It also makes a fantastic centerpiece for birthdays or celebrations.
Storage & Reheating
After cooling, store any leftover cake in an airtight container at room temperature for up to three days. If you'd like to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw in the fridge overnight and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Devil'S Food Mommie Cake contains roughly 343 calories, with 7g protein, 37g carbohydrates, and 9g fat. It is a good source of protein (14% of the Daily Value), iron (14% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
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 unsweetened cocoa powder instead of regular cocoa?
Yes, unsweetened cocoa powder is perfect for this recipe. It will give your cake a rich chocolate flavor without added sweetness. Just ensure to adjust the sugar to your taste, but typically the recipe's amount works well.
What can I use if I don't have baking powder?
If you're out of baking powder, you can create a substitute by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar. This mixture will provide the necessary leavening for your cake, ensuring it rises properly.
Can I make this cake dairy-free?
Absolutely! Substitute the milk with a non-dairy alternative like almond milk or soy milk, and use a dairy-free butter to replace the oleo. Just ensure that any additional ingredients like frosting are also dairy-free to keep the cake completely dairy-free.
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).