Today, I’m sharing one of my absolute favorite recipes with you: the Moist Devil’s Food Cake. Now, this isn’t just any old cake. This is a dessert that has roots firmly planted in American culinary history, dating back to the early 20th century. Devil’s Food Cake is known for its rich, moist, and decidedly chocolatey flavor, which contrasts perfectly with its traditional light and fluffy frosting. This particular recipe, however, has a delightful twist of cherry pie filling that adds an extra layer of flavor and moisture. This is the kind of cake that will make you close your eyes in pleasure with every bite. It’s also surprisingly easy to make, despite its decadent taste. And trust me, once you’ve made it, you’ll find excuses to make it over and over again. I love this cake for its simplicity and the joy it brings to every occasion. Whether it’s a birthday, an anniversary, or just a regular Tuesday night, this Moist Devil’s Food Cake is a winner. So, let’s get baking and fill our homes with the irresistible aroma of chocolate and cherries!
Ingredients
- 1 devil’s food cake mix
- 1 can cherry pie filling
- 1/4 c. oil
- 3 eggs
Baking Instructions
- Blend all ingredients together with electric mixer on medium speed for 3 minutes.
- Bake in greased and floured tube pan for 40 minutes at 350°.
Calorie: 350
Total cooking time: 45 minutes
Difficulty level: Easy
The Daring Tale of the Devilish Cake Bake
Once upon a time, in a kitchen not too far away, a moist Devil’s Food Cake was born, and I was its humble creator. Armed with the weapons of the trade – a devil’s food cake mix, cherry pie filling, oil, and eggs, I set forth on my mission.
A Mysterious Encounter with the Cake Mix
Now, let’s talk about this devil’s food cake mix. This isn’t just any old cake mix, no sir. This is the magical dust that transforms a humble home cook into a cake wizard, capable of creating moist, chocolatey goodness. I poured the contents of the box into a bowl and, for a moment, I swear I saw a puff of smoke and the flicker of a devilish grin.
Cherry Pie Filling: A Saucy Affair
Next up, the cherry pie filling. Now, some may say it’s cheating to use a can, but I say, why labor over a hot stove when you can crack open a can and let the cherries tumble into your bowl? Those cherries, soaked in syrup, are like little rubies of joy ready to burst with flavor in the cake. And let’s be honest, there’s something delightfully naughty about popping open the can and hearing the satisfying “plop” as it hits the bowl.
The Slippery Business of Oil and Eggs
Onto the oil and eggs. Now, these might seem like boring ingredients, but let me tell you, they’re the undercover agents of the baking world. The oil is there to ensure your cake doesn’t stick to the pan. Trust me, there is nothing funny about trying to pry a stubborn cake from its tin – it’s a tragedy waiting to happen!
As for the eggs, well, they’re like the glue that holds everything together. Without them, your cake is just a crumbly mess. But add them in, and you’ve got yourself a masterpiece. Plus, there’s something oddly satisfying about the ‘crack’ as you break them into the bowl.
The Great Mixer Showdown
Once all the ingredients were in the bowl, it was time for the blending. I grabbed my electric mixer, took a deep breath, and set it to medium speed. The mixer whirred to life, blending the ingredients into a smooth, thick batter. It was like watching a culinary ballet, where the mixer was the prima ballerina, twirling and whirling its way through the mixture.
Baking: The Final Frontier
After a solid three minutes of blending, it was time for the cake to bake. I greased and floured a tube pan, poured in the batter, and set the oven to 350°. As the cake baked, the kitchen filled with the scent of chocolate and cherries, a heavenly aroma that had me practically drooling.
I peeked through the oven window every now and then, watching as the cake rose, its top crackling into a beautiful crust. After 40 minutes, the timer beeped, signaling the end of the baking process.
The Grand Reveal
With a sense of anticipation, I pulled the cake out of the oven. It was perfect – a moist, chocolatey delight studded with juicy cherries. As I cut into it, I could feel the soft crumb, and the cherries popped under my knife, releasing a burst of flavor.
It was a triumph, a testament to the power of a good cake mix, cherry pie filling, oil, and eggs. A devilish cake, indeed.
So, my friends, that’s the tale of my moist Devil’s Food Cake. It’s a story of transformation, of simple ingredients coming together to create something truly magical. And remember, in the end, it’s not just about the cake. It’s about the joy of baking, the laughter, the mess, and the sweet, sweet taste of success.
