Cocoa Devil’s Food Cake

  • Yield 16 servings

"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."


1 1/4 cups granulated sugar
2/3 cup solid vegetable shortening
2 large eggs
1 1/2 cups sifted all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon salt
1 1/4 teaspoons baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter or margarine
4 tablespoons milk
1 teaspoon vanilla extract
16 ounces confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped pecans (optional)


  1. 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.
  2. 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.



Get every new post delivered to your Inbox.

Join 266 other followers