Devils Food Pound Cake Mom Recipes

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DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE



Devil's Food Pound Cake With Chocolate Glaze image

This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.

Provided by MrsJ492

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe Devil's Food)
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup Crisco cooking oil
1 cup water
4 eggs
2 tablespoons cocoa
1 2/3 tablespoons water
1 tablespoon oil
1 tablespoon corn syrup
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Blend all ingredients in a large bowl.
  • Beat at medium speed for 2 minutes, careful not to overmix.
  • Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
  • Cake will be done when center springs back when touched lightly.
  • Let cool right side up for 25 minutes.
  • Remove from pan.
  • To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
  • Immediately beat in 1 cup confectioners sugar.
  • Drizzle over cake.

Nutrition Facts : Calories 282.9, Fat 14.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 373.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.3, Protein 3.8

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)



Devil's Food Pound Cake Recipe - (3.8/5) image

Provided by hicksofmarvin

Number Of Ingredients 10

CAKE:
1 package Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
1 (3.4-ounce) package chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil
ICING:
1/4 cup butter, melted
2 cups powdered sugar, sifted
2 tablespoons vanilla flavored creamer

Steps:

  • Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

DEVIL'S FOOD POUND CAKE



Devil's Food Pound Cake image

Make and share this Devil's Food Pound Cake recipe from Food.com.

Provided by wyojess

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

18 ounces devil's food cake mix
5 1/3 ounces instant chocolate pudding mix
4 eggs
1 1/2 cups water
1/2 cup vegetable oil
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Steps:

  • Preheat oven to 350*F.
  • Cake--------------------------------------------------------------------------------------.
  • Grease and flour bundt pan.
  • Combine cake ingredients and beat 2 minute on med. speed.
  • Bake 50-60 min until toothpick comes out clean.
  • Cool until comfortable to touch and invert onto serving plate.
  • Allow to cool completely.
  • Glaze-------------------------------------------------------------------------------------.
  • Mix together glaze ingredients. If too dry, add a few drops of milk. If too runny, add a little powdered sugar.
  • Drizzle glaze over cake.
  • Enjoy!

Nutrition Facts : Calories 375, Fat 17.7, SaturatedFat 3.2, Cholesterol 70.9, Sodium 554.8, Carbohydrate 52.2, Fiber 1.5, Sugar 32.7, Protein 5

DECADENT DEVIL'S FOOD CAKE



Decadent Devil's Food Cake image

This Devil's Food Cake recipe, from Mrs. Fields, is the ultimate in chocolate cakes. The extreme moistness of this fudgey chocolate cakes makes it a real winner. It works beautifully for frosting or decorating due to the fact that it is very sturdy. A family favorite!

Provided by Jessa M

Categories     Dessert

Time 1h20m

Yield 9 inch round layer cake, 12-15 serving(s)

Number Of Ingredients 17

1 3/4 cups boiling water
6 ounces semisweet chocolate
1 cup unsweetened cocoa powder
2 cups sifted cake flour (if you don't have cake flour, you can use all-purpose flour by removing 2 tbsp. per cup of flour you)
2 teaspoons baking soda
1/4 teaspoon salt
10 ounces margarine
1 3/4 cups dark brown sugar (packed)
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups margarine, plus
2 tablespoons margarine
4 1/2 cups confectioners' sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup milk, plus
2 tablespoons milk

Steps:

  • Cake:
  • Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray.
  • In a medium bowl, pour the boiling water over the 6 oz. of semisweet chocolate. Set aside for a few minutes. Once the chocolate is thoroughly melted, add the cocoa and stir until smooth. Set aside to cool to room temperature.
  • In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture and half of the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat till combined.
  • Pour the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pans for 20 minutes before removing (or they will fall apart). Invert the cakes onto wire racks to cool completely before assembling and frosting.
  • Frosting:
  • In a large bowl with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat 1/3 of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until frosting is smooth. Assemble the cake.

Nutrition Facts : Calories 871.6, Fat 51.4, SaturatedFat 13.4, Cholesterol 71.6, Sodium 772.5, Carbohydrate 107, Fiber 7.5, Sugar 75.7, Protein 9.3

SPICED DEVIL'S FOOD CAKE



Spiced Devil's Food Cake image

One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! -Linda Yeamans, Ashland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 19

1 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves
1 cup buttermilk
MOCHA ICING:
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
6 tablespoons strong brewed coffee
6 tablespoons butter, melted
1 teaspoon vanilla extract
Toasted whole or chopped almonds, optional

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.

Nutrition Facts : Calories 543 calories, Fat 23g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

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