Grandma Edwards' Devil'S Food Cake(Fit For Angels)
A rich, moist devil's food cake with deep chocolate flavor, perfect for celebrations or special occasions, appealing to chocolate lovers seeking a decadent dessert.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add well beaten eggs and mix thoroughly.
- Add cooled, melted chocolate gradually and mix well.
- Stir in flour and milk alternately, beginning and ending with flour.
- Divide batter into two greased cake layers.
- Bake at 350°F (175°C) for about 25 to 30 minutes, or until the cake springs back when touched.
- Cool the cakes completely before frosting or filling.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of regular cocoa powder. You can substitute buttermilk for the milk to add moisture and a slight tang. If you prefer a lighter cake, sift the flour before measuring and fold in the dry ingredients gently. Ensure all ingredients are at room temperature for better blending. This cake pairs beautifully with Peanut Butter Balls (Also Called Buckeyes) for a delightful dessert spread.
Serving Suggestions
Serve this delightful Devil's Food Cake with a rich chocolate frosting or a dusting of powdered sugar for a classic touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside Coconut Pie (No Crust) for a diverse dessert table that will impress your guests.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Edwards' Devil'S Food Cake(Fit For Angels) contains roughly 26 calories, with 0g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 493mg per serving (21% 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 a different type of flour for this cake?
Yes, you can use cake flour instead of all-purpose flour for a lighter texture. However, if you're looking for a gluten-free option, try using a gluten-free all-purpose blend. Just make sure that it includes xanthan gum to help with the cake's structure.
What can I use if I run out of eggs?
If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or a mashed banana. This will add moisture and help bind the ingredients together. Another option is to use a commercial egg replacer according to the package instructions.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven. Remember, baking times may vary based on your oven.
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).