Mom'S Devil'S Food Cake
A rich, fudgy chocolate cake packed with cocoa, butter, and a hint of vanilla, perfect for indulgent dessert lovers or special occasions.
Ingredients
Instructions
- Cream sugar and butter until light and fluffy.
- Add two beaten egg yolks and hot water, mixing well.
- Stir the sour milk with baking soda until dissolved.
- Combine the wet mixture with the dry ingredients: flour, salt, cocoa, and vanilla.
- Whisk the two egg whites until stiff peaks form and fold gently into the batter.
- Pour batter into a greased pan and bake at 350°F for 30 minutes or until a toothpick comes out clean.
- Cool and glaze with brown sugar icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. Ensure your butter is at room temperature for easier creaming. If you don't have sour milk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. Folding the egg whites gently is key to maintaining the cake's light texture.
Serving Suggestions
Serve this decadent cake with a drizzle of brown sugar icing for added sweetness. It pairs beautifully with Cherry Salad Jello for a refreshing contrast. Consider presenting it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped in plastic for up to a week. To reheat, place a slice in the microwave for 10-15 seconds, just until warm, to enjoy its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Devil'S Food Cake contains roughly 477 calories, with 8g protein, 66g carbohydrates, and 17g fat. It is a good source of iron (19% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g 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 milk?
Yes, you can substitute regular milk or any plant-based milk for the sour milk in this recipe. Just add a tablespoon of vinegar or lemon juice to regular milk and let it sit for a few minutes to achieve a similar tanginess.
What can I use if I don't have cocoa powder?
In a pinch, you can substitute cocoa powder with unsweetened carob powder or even melted dark chocolate, although this will alter the texture and taste slightly. Adjust the sugar accordingly if using chocolate.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Keep an eye on it after the 25-minute mark to avoid overbaking.
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).