Warm Water Devil'S Food Cake
A rich and moist chocolate cake with a deep cocoa flavor, perfect for chocolate lovers and suitable for celebrations or casual indulgence.
Ingredients
Instructions
- Cream shortening and sugar; add cocoa and blend well.
- Add eggs and beat until smooth.
- Put soda in flour.
- Add buttermilk along with the flour mixture.
- Add warm water last and mix until smooth.
- Pour batter into a prepared cake pan.
- Bake in a moderate oven at 350°F for about 30 minutes.
- Frost with your favorite fudge icing.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-process cocoa instead of regular cocoa powder. If you're out of buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. To ensure a lighter cake, avoid overmixing the batter once the flour is added. This cake also pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert.
Serving Suggestions
Serve the Warm Water Devil's Food Cake with a generous layer of fudge icing on top for added decadence. It pairs well with a dollop of whipped cream or a scoop of ice cream for a delightful treat. For a complete dessert experience, consider serving it alongside fresh berries or a light fruit salad. Browse more American recipes for additional inspiration.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap individual slices in plastic wrap and place them in the freezer for up to two months. To reheat, simply microwave a slice for about 10-15 seconds or warm it in an oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Warm Water Devil'S Food Cake contains roughly 341 calories, with 7g protein, 43g carbohydrates, and 16g fat. It is a good source of protein (14% of the Daily Value) and iron (12% 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 oil instead of shortening in this recipe?
Yes, you can substitute vegetable oil for shortening in equal amounts. However, keep in mind that this may slightly alter the texture of the cake, resulting in a denser crumb. Make sure to choose a neutral-flavored oil to maintain the chocolate flavor.
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 the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Can I make this cake in advance?
Absolutely! This cake can be made a day ahead of time. Just ensure it cools completely before wrapping it in plastic wrap to keep it moist. Frost it right before serving to maintain the freshness of the icing.
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).