Best Potato Devils Food Cake Recipes

Moist Devils Food Cake image

Provided by Big Sis

Categories Dessert

Time 1h15m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 9

Steps:

Mix Sugar, Flour, Coco together.
Mix Eggs, Oil and Water together. Add to Dry Ingredients.
Mix soda, buttermilk and vanilla together and add to mixture.
Pour into a a 9X13 pan. I always grease and flour, but not really sure if this step is even necessary, you would never want to take this cake out of the pan. I can't imagine it ever sticking.
350 oven for 60 minutes.
* I never have buttermilk in the house, so I use Recipe #124413. I also use Kittencal's #89207.

Nutrition Facts : Calories 299.9, Fat 14.8, SaturatedFat 2.1, Cholesterol 23.9, Sodium 222.6, Carbohydrate 39.2, Fiber 0.9, Sugar 25.8, Protein 3.4

Potato Devils Food Cake image

Provided by Karla Everett

Categories Potatoes

Time 35m

Number Of Ingredients 11

1/4 c shortening
2 1/2 chocolate, unsweetened squares ; melted
1 egg yolk
6 Tbsp evaporated milk
2 tsp baking powder
1 tsp vanilla
1 c sugar
1/2 c mashed potatoes
1/4 tsp salt
1 1/4 c all purpose flour
1 c chopped nuts

Steps:

1. Cream together : shortening , sugar and then add melted chocolate and mashed potatoes ; beat well.
2. Add to creamed mixture : egg yolk , Vanilla and milk.
3. Fold in the flour , baking powder , salt and nuts.
4. Pour into a lightly greased and floured 8x8 baking dish
5. Bake @ 375° for 30 minutes or until tooth pick inserted in the center comes out clean then the cake is done.
6. Top with sprinkled powdered sugar or your favorite frosting.

The Ultimate Devil's Food Cake image

Provided by Martha Stewart

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.