devil’s food cake

Devil’s Food Cake

Submitted by Mrs. Perry Hochstetler, Millersburg, Ohio

1/2 cup shortening

1 3/4 cup sugar

2 eggs

1/2 cup cocoa

2 1/4 cups cake flour

1/4 tsp salt

1 1/4 tsp soda

1/2 cup sour milk or butter milk

1 cup boiling water

1 tsp vanilla

Cream shortening and add sugar gradually. Beat until fluffy. Add eggs and continue to beat. Add vanilla.

Sift flour; measure and sift again with cocoa and salt. Add alternately with sour milk.

Add soda to boiling water, when dissolved add all at once to mixture. Stir only enough to blend ingredients. This makes a very thin batter.

Pour immediately into greased layer pans. Bake at 350 degrees for 25-30 minutes.

Makes 2 (8 inch) layers.

A very moist and fine-textured cake.


This cake was so good! I think the frosting I chose gave it that extra oomph that made it way above average. With a glass of milk, it was heaven.

I didn’t have round 8 inch cake pans, so I used some sweet heart shaped pans that I inherited from Joel’s grandmother. It would actually be a great Valentine’s Day cake.

For the shortening I used butter and I think the texture of the cake was really nice. I should have placed parchment on the bottom of the pans because although I thoroughly greased the bottoms, the cakes were slightly stuck. I need to run a knife around the edges to get them out.

This was fun to make and delicious. Make it for your sweetie….. Or with your kids. Try not to eat it all in one setting.

And we ate it before I got to take a picture of the finished product. I am so sorry…..kinda.

Chocolate Fluff Frosting

Submitted by Stella Huber Stauffer, Tofield, Atla., Can.

Blend together:

4 Tbsp butter

3/4 cup confectioners’ sugar

1 tsp vanilla


3 squares chocolate, melted (3 ounces)

1/4 tsp salt

Beat 2 egg whites until stiff but not dry.

Add 3/4 cup confectioners’ sugar, 2 Tbsp at a time.

Combine the 2 mixtures and fold only until blended.

Spread on cake.


This was like marshmallow fluff but chocolate and without the weird artificial taste. Sweet and light. I did it all in the kitchen aid with the beater attachment and it worked great. I tried to fold the two mixtures together as instructed, but it remained clumpy. So I put it all back in the mixer and beat it for 15 seconds and presto, fluffy and perfect.

Only thing I would change was to double the batch of frosting. With the amount I had, I iced between the cake layers and on top, but I couldn’t ice the sides of the cake. Plus, if you had extra you could just eat it with a spoon……

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