Those that can’t enough chocolate will love this delicious chocolate cake that I want to share. My devil’s food chocolate cake recipe is every chocoholic’s dream with extra chocolate in a moist, big cake. To play against that deep, rich chocolate flavor, top with your favorite creamy, white frosting, which compliments it so well.
Another thing that you’ll appreciate about my recipe is that you won’t spend a lot of time working on this cake. There is a minimum amount of creaming involved, just basically mixing the dry with the wet ingredients.
I hope that the next time that you’re in the mood to bake that you’ll print out my recipe and try it at your house!
If you love chocolate cake as much as we do, then I hope that you’ll want to check out my other fabulous tasting chocolate cake recipes. Check out my Moist Chocolate Cake with Mocha-Fudge Icing, Five-Minute Microwave Chocolate Cake and my Favorite Chocolate Cake with Hazelnut Frosting.
Devil’s Food Chocolate Cake
3 cups of flour
2 teaspoons of baking soda, leveled
2 teaspoons of vanilla extract
1 and 2/3 cups of sugar
1 cup of unsweetened cocoa
1 cup of strong coffee
1 cup of sour milk or buttermilk
2 large eggs
1 stick of butter or ½ cups (not margarine)
½ cups of corn or canola oil
Preheat the oven to 350-degrees.
In your mixing bowl, beat the eggs, butter and oil with your electric mixer first until creamy.
Next add the dry ingredients and blend in with your mixture a little at a time, alternating with the wet ingredients until everything is incorporated.
Grease a baking pan about the size of 12 x 9 x 2-inches, then pour the batter and bake this sheet cake about 30-35 minutes, depending on how your oven is regulated.
Test with a cake tester, slender knife or a toothpick to see if anything sticks.
Let cool thoroughly.
Ice with your favorite creamy white frosting.
ENJOY!
- 3 cups of flour
- 2 teaspoons of baking soda leveled
- 2 teaspoons of vanilla extract
- 1 and 2/3 cups of sugar
- 1 cup of unsweetened cocoa
- 1 cup of strong coffee
- 1 cup of sour milk or buttermilk
- 2 large eggs
- 1 stick of butter or ½ cups not margarine
- ½ cups of corn or canola oil
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Preheat the oven to 350-degrees.
-
In your mixing bowl, beat the eggs, butter and oil with your electric mixer first until creamy.
-
Next add the dry ingredients and blend in with your mixture a little at a time, alternating with the wet ingredients until everything is incorporated.
-
Grease a baking pan about the size of 12 x 9 x 2-inches, then pour the batter and bake this sheet cake about 30-35 minutes, depending on how your oven is regulated.
-
Test with a cake tester, slender knife or a toothpick to see if anything sticks.
-
Let cool thoroughly.
-
Ice with your favorite creamy white frosting.
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ENJOY!
