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A slice of chocolate cake with white icing sits on a white plate, partially eaten with a fork. More slices and a baking pan with cake are visible in the background. Crumbs are scattered on the plates.
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Devil's Food Cake

This old-fashioned Devil’s Food Cake is dark, moist, and full of rich cocoa flavor, straight from a 1940s family cookbook. Topped with glossy 7-Minute Icing that whips up light and fluffy over a double boiler, it’s a true vintage showstopper. One bite and you’ll see why this timeless combo has been cherished at gatherings for generations.
Course Dessert
Cuisine American
Keyword Chocolate Cake, Devil's Food Cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Author Heidi Bruaw

Equipment

Ingredients

  • 1 Cup Sugar
  • ¾ Cup Cocoa
  • 1 Cup Milk
  • 1 Egg

Part 2

  • 1 Cup Sugar
  • ¾ Cup Shortening Butter Flavored
  • ½ Cup Milk
  • 2 Eggs
  • 2 Cups Cake Flour
  • ⅛ teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Flavoring

Instructions

  • Stir 1 cup of sugar and cocoa together.
  • Beat the egg separately and add to the cocoa mixture.
  • Pour in 1 cup of milk.
  • Cook over double boiler until smooth and thick (mine didn’t thicken too much).
  • Let it cool.

Part 2

  • Set oven to 375 degrees.
  • Cream the shortening and 1 cup of sugar together.
  • Beat 2 eggs well and then add them to the shortening mixture.
  • Beat the entire mixture thoroughly.
  • Sift, then measure the flour.
  • Sift flour with baking soda and salt.
  • Add ½ cup of milk and the flour mixture gradually, alternating with the creamed shortening mixture.
  • Add vanilla followed by cooled cocoa mixture.
  • Thoroughly beat together.
  • Oil a layered cake pan or a 9x13 pan.
  • Pour mixture into chosen pan.
  • Bake at 375 degrees for 20 minutes.
  • Frost with seven-minute icing or another icing of your choice once the cake has cooled.