Old Fashioned Red Devil's Food Cake recipe

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Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
½ cup shortening
2 eggs
½ cup sour milk
1 cup boiling water
1 teaspoon vanilla extract
1 ½ cups white sugar
⅓ cup white sugar
1 tablespoon all-purpose flour
2 tablespoons butter
⅔ cup milk
3 egg yolks
⅛ teaspoon salt
½ teaspoon vanilla extract
1 cup chopped pecans
¾ cup packed brown sugar
¾ cup white sugar
⅛ teaspoon cream of tartar
⅓ cup hot water
3 egg whites
½ teaspoon vanilla extract

Nutrition Info

251.3 calories
carbohydrate: 38.8 g
cholesterol: 44.4 mg
fat: 10 g
fiber: 1.3 g
protein: 3.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 196.7 mg
sugar: 29.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.

  2. In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.

  3. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers.

  4. To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.

  5. To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.

Recipe Yield

2 layer 9 inch cake

Recipe Note

Chocolate cake with pecan filling and seafoam frosting. My Aunt always made this cake and it is very moist and rich.

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