Ingredients for Devils Food Cake 1948 Version
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How to Make Devils Food Cake 1948 Version
- In a medium bowl, whisk together 1 cup water, 1 cup unsweetened cocoa powder, and 1 teaspoon baking soda. Let the mixture stand for 5 minutes while you prepare the other ingredients.
- Cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then gradually add half of 2 1/2 cups all-purpose flour, alternating with half of 1 cup milk, beating well after each addition.
- Add the cocoa mixture to the batter, followed by the remaining flour and milk. Stir in 1 teaspoon vanilla extract until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Frosting:** In a medium bowl, beat 2 cups powdered sugar with 1 teaspoon vanilla extract. Gradually add 1/2 to 3/4 cup Milnot (canned evaporated milk) while beating until smooth and spreadable. Add more Milnot if needed to reach desired consistency.
- Once the cakes are completely cool, frost the top of one layer with frosting, carefully top with the second layer, and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
155g
Fat
53g
Carbs
23g
