Devils Food Cake With Chocolate Fudge Frosting Recipes

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THE BEST DEVILS FOOD CAKE



The BEST Devils Food Cake image

A light and fluffy devil's food cake! Easy recipe!

Provided by divas can cook

Categories     cake

Time 50m

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder sifted
2 cups granulated sugar
1 cup prepared hot coffee
1 cup canola oil
1 cup buttermilk
2 eggs (room temperature)
1 teaspoon vanilla extract
4 cups confectioners sugar sifted
16 tablespoons unsalted butter, softened (2 sticks)
3 tablespoons heavy whipping cream
1-2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
  • In a large bowl, whisk together dry ingredients.
  • Stir in coffee, oil, and buttermilk and mix just until combined.
  • Add eggs and vanilla and mix until combined.
  • Pour batter into prepared baking pans.
  • Bake on the middle rack for 30 minutes. (may need more or less time)
  • Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
  • While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
  • Slowly add powdered sugar until the mixture is thick and combined.
  • Mix in heavy whipping cream and vanilla extract.
  • Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
  • Frost cooled cakes using an offset spatula.
  • Store cakes in an airtight cake container.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

OLD-FASHIONED DEVIL'S FOOD CAKE



Old-Fashioned Devil's Food Cake image

If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it's sure to become your favorite chocolate cake recipe!

Provided by Ashley Manila

Categories     Dessert

Time 2h40m

Number Of Ingredients 19

2 and 1/4 cups all-purpose flour (270 grams)
1 cup cocoa powder, unsweetened non-alkalized (85 grams)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
8 Tablespoons unsalted butter, at room temperature (113 grams)
2 cups granulated sugar (400 grams)
1/2 cup light brown sugar, firmly packed (106 grams)
3 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/3 cup vegetable oil (64 grams)
1 cup sour cream (245 grams), at room temperature
1 cup hot freshly brewed coffee (245 grams)
16 ounces high-quality semi-sweet chocolate, finely chopped (I prefer between 60% and 62%)
1 and 1/2 cups heavy cream
3 and 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
16 Tablespoons unsalted butter, at room temperature
1/8 teaspoon fine sea salt

Steps:

  • Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
  • In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
  • Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
  • Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
  • In a spouted measuring cup, combine the oil and sour cream.
  • On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
  • Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
  • Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
  • Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
  • Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
  • Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
  • In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
  • Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
  • With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
  • Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
  • Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
  • Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
  • Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
  • Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!

FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING



Fudgy Devil's Food Cake with Chocolate Ganache Frosting image

For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 12

1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
4 ounces (61 percent cacao) bittersweet chocolate, melted and cooled
2 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Ganache Frosting for Fudgy Devil's Food Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
  • Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.

"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING



We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.

Provided by Rochelle Palermo

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     High Fiber     Potluck     Sour Cream     Buttermilk     Bon Appétit     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Cake:
1/4 cup natural unsweetened cocoa powder
1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup boiling water
1/4 cup buttermilk
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
Frosting:
8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sour cream
4 teaspoons light corn syrup
Organic roses (for garnish)
Special Equipment
2 5-inch-diameter cake pans with 2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
  • Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
  • Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
  • For frosting:
  • Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
  • Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
  • Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
  • Arrange roses atop cake and serve.

DEVIL'S FUDGE CAKE



Devil's Fudge Cake image

This recipe is from the Culinary Institute of America's Baking At Home cookbook. It's one of the many, many items that went into the making of my daughter's first birthday cake. And ooooh weeee, was this ever chocolatey, especially since it was paired with Colette Peters' recipe for Chocolate Truffle Filling.

Provided by Kay D.

Categories     Dessert

Time 55m

Yield 2 layers

Number Of Ingredients 10

cooking spray, with flour
2 1/2 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup unsalted butter, melted
1 1/2 cups warm water
1 cup cocoa, sifted

Steps:

  • Preheat oven to 350.
  • Coat 2 8-inch pans with cooking spray with flour in it.
  • Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of mixer fitted with the whisk atttachment.
  • On low speed add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
  • Add the butter and mix for 2 minutes, until smooth.
  • Add the water and mix for 2 minutes, until smooth.
  • Add the cocoa and mix for 2 to 3 minutes, until evenly mixed throughout.
  • Scrape down the sides of the bowl after each ingredient addition.
  • Divide the batter between the two prepared pans.
  • Bake 40 to 50 minutes, or until cake tests done.
  • Cool in pans for 5 minutes, then cool completely on wire racks.
  • Cool completely before filling or icing; you may even wish to refrigerate the layers for a couple of hours.

Nutrition Facts : Calories 2179.5, Fat 82, SaturatedFat 46.3, Cholesterol 500.3, Sodium 1289.7, Carbohydrate 334.1, Fiber 10.9, Sugar 176, Protein 32.2

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING



Devil's Food Cake with Milk Chocolate Frosting image

This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 15

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
  • In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
  • Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
  • Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

DEVIL'S FUDGE ICING



Devil's Fudge Icing image

This icing is perfect for decorating cakes and cupcakes, or just eating straight off the spoon. This recipe will quickly become your go-to whenever you need a delicious chocolate icing.

Time 7m

Yield 5 cups

Number Of Ingredients 7

2 1/4 cups powdered sugar
1 1/2 cup cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup hot water

Steps:

  • Sift the powdered sugar and set aside. Combine the cocoa powder and butter in a mixing bowl. Beat on medium speed with an electric mixer, scraping down the sides as needed, for 2 minutes. Add the corn syrup, vanilla, and salt and beat on medium speed until incorporated. With the mixer running on low speed, add the hot water and mix well. Add the sifted powdered sugar. Beat for 1 minute then increase the speed to medium and beat until the icing is smooth, about 3 minutes. Use the icing immediately or store in a covered container in the refrigerator for up to 1 week. Beat the icing at room temperature before using.

Nutrition Facts :

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

DEVIL'S FUDGE ICING



Devil's Fudge Icing image

Provided by Dianne Rossmando

Categories     Mixer     Chocolate     Dessert     Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups (enough to fill and ice an 8-inch cake)

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups unsweetened cocoa powder
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 1/2 cups confectioners' sugar, sifted

Steps:

  • 1. In a stand mixer fitted with the paddle attachment, combine the butter and cocoa powder and beat on low speed, scraping down the bowl with a rubber spatula as needed, until blended and very smooth, about 2 minutes. Add the corn syrup, vanilla, and salt and continue to beat until evenly blended, 1 to 2 minutes.
  • 2. Add 1/2 cup hot water in 3 additions, beating until completely incorporated and evenly blended between each addition.
  • 3. Add the confectioners' sugar and beat on low speed until blended. Increase the speed to medium and beat until very smooth and light, 2 to 3 minutes. Use the icing immediately, or cover and refrigerate up to 1 week.

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From share-recipes.net


DEVILS FOOD CAKE WITH CHOCOLATE FUDGE FROSTING RECIPES
2019-10-30 · Keyword Dark Chocolate Fudge, Devil's Food Cake, Fudge frosting, Halloween, layer Cake, Royal Icing . Prep Time 1 day. Cook Time 72 days. Resting time 2 hours. Servings 10. Ingredients. Royal Icing Bones & Skeleton Sprinkles. 1 Portion Royal Icing Recipe link above the recipe; Devil's Food Cake (3 x 8" Cake…
From tfrecipes.com


HOW TO MAKE DEVIL’S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING
2021-11-19 Devil’s food cake is said to be a Southern creation that appeared on dining tables in the early 1900s. Some argue that it should be made with cocoa, while others say the original recipe used melted chocolate. There are many tales about how the cake was named, from its dark color or sinfully rich flavor to the idea that it was the antithesis of angel food cake.
From recipeintimacy.com


DEVIL'S FOOD CAKE + RICH CHOCOLATE FROSTING IN TAMIL/ …
Hello everyone!In today's video I've shared the best chocolate rich Devil's Food cake with rich chocolate fudge frosting. It's a must try cake for anyone who...
From youtube.com


CHOCOLATE DEVIL'S FOOD OR FUDGE CAKE (HOME RECIPE OR ...
There are 405 calories in 1 piece (1/12 of 2-layer, 8" or 9" dia) of Chocolate Devil's Food or Fudge Cake (Home Recipe or Purchased). Get full nutrition facts and other common serving sizes of Chocolate Devil's Food or Fudge Cake (Home Recipe or Purchased) including 1 …
From mangas.suropanchi.com


TASTE OF HOME - DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE ...
Devil's Food Cake With Chocolate Fudge Frosting. Taste of Home posted an episode of The Chef's Hat. posted an episode of The Chef's Hat.
From facebook.com


RECIPE FOR HOMEMADE DEVIL%2525252527S FOOD CAKE WITH ...
Recipe For Homemade Devil%252527s Food Cake With Chocolate . 3 hours ago Recipe – Devil’s food cake with chocolate fudge icing by . 1 hours ago Tagged as @englishmum, cake, Devil's food cake, recipe, Republic of Ireland ← Yule log @ Costa Coffee, Pheonix Mills, Mumbai, India.Coffee and walnut cake @ Manifold Tea Room, Ilam Hall, Ilam, Derbyshire → …
From share-recipes.net


DEVILS FUDGE ICING RECIPES
2019-10-30 · Keyword Dark Chocolate Fudge, Devil's Food Cake, Fudge frosting, Halloween, layer Cake, Royal Icing . Prep Time 1 day. Cook Time 72 days. Resting … From lilcupcakemonkey.com Cuisine American Category Dessert Servings 10 Estimated Reading Time 3 mins. Follow the instructions from the DIY post. Instead of using colours just use plain white …
From tfrecipes.com


DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING RECIPE ...
This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. —Donna Carman, Tulsa, Oklahoma
From stage.tasteofhome.com


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