ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Devil's Food Cake

Yield one 2-layer cake


  • 1 1/4 cups sugar, divided
  • 1/4 cup cocoa
  • 1 cup milk, divided
  • 1 egg yolk
  • 1/2 cup shortening
  • 2 eggs
  • 2 cups sifted cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • Marshmallow Frosting

How to Make It

  1. Combine 1/4 cup sugar, cocoa, 1/2 cup milk, and 1 egg yolk in a saucepan. Cook over medium heat, stirring constantly, until thickened. Set aside.

  2. Cream shortening; add remaining 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.

  3. Combine flour and salt; add to creamed mixture alternately with remaining milk, beginning and ending with flour mixture. Mix well after each addition. Add cocoa mixture; mix well.

  4. Dissolve soda in hot water; add to creamed mixture. Mix well. Stir in vanilla.

  5. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely. Spread frosting between layers and on top and sides of cake.

Oxmoor House Homestyle Recipes