Devils Food Pound Cake With Chocolate Glaze Recipes

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DEVIL'S FOOD POUND CAKE



Devil's Food Pound Cake image

This one is simple, but good. It originally came from the Duncan Hines cake mix box, but I have made some changes - milk for water, butter for oil, and pudding. It makes a nice heavy pound cake with a fine crumb. A Bundt cake pan makes for easy serving. I like serving it with cherry pie filling and whipped cream, but it's also...

Provided by Susan Feliciano

Categories     Cakes

Time 1h10m

Number Of Ingredients 12

CAKE:
1 pkg devil's food cake mix
1 pkg chocolate instant pudding mix (4-serving size)
4 large eggs
1 1/4 c milk (2%)
1/2 c butter, melted
TOPPING:
1 can(s) cherry pie filling
2 c whipped cream or whipped topping
OPTIONAL GLAZE:
1/2 c (or more) creamy home-style frosting, your favorite
1/2 c chopped pecans

Steps:

  • 1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan or tube pan.
  • 2. Combine cake mix, pudding mix, eggs, milk, and melted butter in a large mixing bowl. Beat at medium speed for 2 minutes, scraping down sides of bowl once during beating. Pour into pan.
  • 3. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  • 4. Slice and serve topped with cherry pie filling and whipped cream.
  • 5. For a glaze, heat canned frosting in a small saucepan over medium heat, stirring constantly until thin. OR, microwave on high for 10 to 15 seconds. Do not overheat. Drizzle over cake. Top with chopped nuts if desired.

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

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

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

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE



Triple Chocolate Devils Food Bundt Cake image

Make and share this Triple Chocolate Devils Food Bundt Cake recipe from Food.com.

Provided by Essie Jane

Categories     Dessert

Time 1h10m

Yield 1 Bundt Pan, 12 serving(s)

Number Of Ingredients 9

1 (1 lb) box devil's food cake mix
water
oil
egg
1 (4 ounce) chocolate pudding mix
1 cup mini chocolate chip, Divided
2 tablespoons mini chocolate chips, Divided
1/4 cup butter
1/3 cup white sugar

Steps:

  • Preheat oven to 350*F.
  • Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
  • Stir 1c. of the chocolate chips into the batter.
  • In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
  • Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
  • Pour cake batter into bundt pan.
  • Sprinkle the other half of the sugar and butter mix on top of the cake.
  • Bake at 350*F for 1 hour.
  • Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
  • Enjoy!

Nutrition Facts : Calories 331.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 10.3, Sodium 374.5, Carbohydrate 51.8, Fiber 2.3, Sugar 32.9, Protein 3.2

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

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