Devils Food Cake recipe makes three layers of old fashioned dark chocolate cake that is moist and delicious.
It was a Blue Ribbon Winner at the Guilford County Fair, North Carolina, in the 1970s.
When I started selling this cake, the old fashioned 7-minute frosting, sprinkled with freshly grated coconut was the most popular frosting.
However, the Creamy Chocolate Frosting for which I have provided you a link to below, became my most requested frosting.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream together butter and sugar.
Add eggs one at a time, creaming well after each addition. Stir in vanilla.
Add flour and buttermilk alternately, beginning with flour and ending with flour.
If using electric mixer, set on medium speed.
Mix in hot or boiling water. (This makes a thin batter)
Pour immediately into three greased and floured 8" or 9" baking pans.
Bake about 30 minutes in a preheated 350F oven. Do not over bake.
Cool before frosting.
Frost with the 7-minute Frosting below, one of these scrumptious frostings (they all go well with this Devils Food Cake).
Or a favorite recipe from your personal collection.
Fill between the layers with vanilla, chocolate, lemon, or butterscotch pudding if you prefer.
This cake is delicious eaten plain, hot or cold.
It may also be served with ice cream (vanilla is excellent) or whipped cream.
Mix together egg whites, sugar, syrup, salt, and water in top of double boiler.
Beat together about 1 minute to blend well.
Place over boiling water in bottom part of double boiler on medium heat and beat for about 7 minutes just until stiff peaks form. (Be careful not to over beat).
Remove from heat, add vanilla extract, and beat until stiff enough to spread on cake.
Frost tops and sides of cake.
Sprinkle coconut over top and sides.