Grandma'S Red Devil'S Food
Grandma's Red Devil's Food is a vibrant, rich chocolate cake with a striking red hue, perfect for festive occasions or indulgent desserts. Its moist texture and deep chocolate flavor are complemented by a hint of sourness, making it a crowd-pleaser for those who love bold, colorful sweets. Suitable for celebrations and special treats.
Ingredients
Instructions
- Mix the egg, flour, salt, sugar, and sour milk with the soda added to it.
- Add the melted lard, red food coloring, and melted unsweetened chocolate. The batter will be quite thin.
- Pour the batter into an 8 x 8-inch pan.
- Bake at 350°F (175°C) for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of thick sour milk. If you don't have lard, unsalted butter can be substituted at a 1:1 ratio. To enhance the chocolate taste, add a teaspoon of vanilla extract. Make sure to sift the dry ingredients to avoid lumps and ensure even mixing.
Serving Suggestions
Serve the cake plain, dusted with powdered sugar, or top with Snow White Frosting for a delightful finish. It pairs wonderfully with a scoop of Apricot Ice Cream for a refreshing contrast. This dessert can also be enjoyed alongside coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last for about a week. To enjoy it warm, simply reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Red Devil'S Food contains roughly 322 calories, with 3g protein, 28g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 717mg per serving (31% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used as a substitute for cake flour in this recipe. However, for a lighter texture, consider sifting the all-purpose flour before measuring it. This can help mimic the lightness of cake flour and enhance the overall texture of the cake.
What should I do if I don't have red food coloring?
If you don't have red food coloring, you can substitute it with beet juice or pomegranate juice for a natural alternative, though this may slightly alter the flavor. Alternatively, you can omit the coloring altogether for a chocolate cake without the distinctive red hue.
Can I freeze the cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, simply place it in the refrigerator overnight before serving to maintain its moisture and flavor.
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).