Discover the secrets to baking a perfectly moist Devil’s Food Cake with our easy-to-follow recipe. This delectable dessert is sure to satisfy your sweet tooth!
Ingredients
- 2 c. sifted flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. shortening
- 1 1/2 c. sugar
- 2 eggs, separated
- 1/2 c. cocoa
- water
- 1 tsp. vanilla
- 1 c. milk
Baking Instructions
- Sift together the flour, soda and salt; set aside.
- Combine shortening and sugar in a bowl.
- Beat until creamy.
- Add egg yolks; beat well.
- Combine cocoa, water and vanilla to make 1 cup; mix well.
- Add to batter.
- Add flour mixture alternately with milk.
- Beat well after each addition; set aside.
- Beat egg whites until stiff peaks form when beater is lifted.
- Fold into batter. Bake in two 9-inch greased cake pans at 375° for 30 minutes.
Calorie: 500
Total cooking time:1 hour
Difficulty level: Medium
My Devilish Encounter with Devil’s Food Cake
Well, folks, it’s time to spill the beans about my recent baking endeavor. The culprit? The sinful, the divine, the absolutely devilish – Devil’s Food Cake. It’s a moist, chocolaty delight that can seduce even the most disciplined of beings.
Ingredients and Their Drama
Into my shopping basket went **2 c. sifted flour** (because who doesn’t love a sifted surprise?), **1 1/2 tsp. baking soda** (the rising star of the baking world), and **1/4 tsp. salt** (to keep the sweetness in check). I also grabbed **1/2 c. shortening** (the secret to a moist cake, shush!), **1 1/2 c. sugar** (sweet dreams are made of these, right?), and **2 eggs, separated** (kind of like a good cop, bad cop situation). The final call for the indulgence was **1/2 c. cocoa** (the heart of the cake), some **water** (the unsung hero), **1 tsp. vanilla** (the aroma therapist), and **1 c. milk** (the smooth operator).
The Concoction Begins
Back in my kitchen, it was time for some action. First, I sifted together the flour, soda, and salt. They had a little pow-wow in the bowl and then retired to the side. Next, the shortening and sugar were combined in a bowl. With every beat, they got creamier and sassier. I then added the egg yolks and that’s when the party really got started.
The Plot Thickens
Moving on, I combined cocoa, water, and vanilla to make 1 cup. The aroma was so intoxicating, I almost forgot to add it to the batter. Almost. Then came the turn of the flour mixture, taking turns with the milk. With every addition, the batter got more luscious, and I got more excited.
The Final Act
After setting the batter aside (like a proud parent at a school performance), I beat the egg whites. And boy, did they put on a show! Stiff peaks formed with every lift of the beater. It was like a culinary concert. I then folded this into the batter, trying not to knock the air out of it.
Baking the Beast
With everything mixed, it was time to bake the beast. Into two 9-inch greased cake pans it went, and into the oven at 375° for 30 minutes. The wait was nerve-wracking. I was pacing in my kitchen, praying to the baking gods, and peeking into the oven every two minutes.
The Grand Reveal
Lo and behold, after thirty agonizing minutes, the cake was ready. It was moist, it was rich, it was devilishly good. And that, my friends, is the story of my encounter with the Devil’s Food Cake. A journey of sweet highs and nerve-wracking moments, punctuated with laughter and the aroma of cocoa.
So, the next time you’re craving a chocolaty treat, remember my story. And if you’re brave enough to face the devil, this recipe is all you need. Happy baking!
