You are here: Home » Recipes » Cocoa Devil’s Food Cake Cocoa Devil’s Food Cake Recipe by American Profile Yield 16 servings PrintEmail "We've made this devil's food cake in our family for years and it is always a hit. It's so moist and tasty it needs not icing, just a quick dusting with powdered sugar through a lace doily. An 'anytime' cake to please everyone." Ingredients Cake:1 1/4 cups granulated sugar2/3 cup solid vegetable shortening2 large eggs1 1/2 cups sifted all-purpose flour3 tablespoons cocoa powder1/4 teaspoon salt1 1/4 teaspoons baking soda1 cup buttermilk1 teaspoon vanilla extractFrosting:1/2 cup butter or margarine4 tablespoons milk1 teaspoon vanilla extract16 ounces confectioners' sugar2 tablespoons cocoa powder1 cup chopped pecans (optional) Instructions Preheat the oven to 350F. Lightly grease and flour a 13 x 9-inch baking dish. Beat the granulated sugar and shortening until creamy. Add the eggs one at a time. Beat well on medium speed. Sift the flour, cocoa, salt, and baking soda together in a separate bowl. Add the flour mixture alternately with the buttermilk to the creamed mixture until evenly blended. Stir in the vanilla, and beat again for 2 minutes. Pour into the prepared pan, and bake for about 25 minutes. Remove from the oven and prepare the frosting. To prepare the frosting, melt the butter. Add the milk and vanilla. Stir in the confectioners’ sugar, and cocoa. Beat on high speed until creamy and ready to spread. Stir in the pecans. Tips From Our Test Kitchen: This cake is the ideal take-along when prepared in an oblong pan. It can also be baked in two 8-inch round pans if a layer cake is desired. If making a layer cake, double the icing. Rita Schroeder, Eddyville, Ky.