A classic, rich Devil’s Food Cake with a tender, moist crumb. This recipe uses the ‘two-stage’ mixing method, which is perfect for shortening-based cakes, ensuring a velvety texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 ¼ Cups | Sifted Softasilk Cake Flour |
| 1 ¾ Cups | Sugar |
| 1 ⅓ tsps | Double-Acting Baking Powder |
| 1 ¼ tsps | Baking Soda |
| 1 tsp | Salt |
| ⅔ Cup | Cocoa Powder |
| ⅔ Cup | High-Grade Shortening |
| 1 Cup | Water, divided |
| 3 | Unbeaten Eggs |
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch or 9-inch round cake pans.
- In a large mixing bowl, sift together the cake flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Add the shortening and ⅔ cup of the water to the dry ingredients.
- Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
- Add the unbeaten eggs and the remaining ⅓ cup of water to the batter.
- Beat for 2 more minutes.
- Pour the batter evenly into the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Note
The recipe card title “Coquilles” is French for “shells” and is an unusual name for this type of cake. The ingredients and method are for a classic Devil’s Food Cake.
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