Cocoa Devil's Food Cake

  • Yield: 12 to 16 servings

"I created this recipe for a light chocolate cake when my husband gave me a Mixmaster for Christmas in 1946. You wouldn't believe how many of these cakes I've made since."


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


  1. Preheat oven to 350F. Lightly grease and flour a 13 x 9-inch baking dish.
  2. To prepare the cake, beat granulated sugar and shortening with a mixer until creamy. Add eggs one at a time, beating well after each addition.
  3. Sift flour, cocoa, salt and baking soda together in a separate bowl. Add flour mixture alternately with buttermilk to creamed mixture until evenly blended. Add vanilla and beat 2 minutes. Pour into pan and bake about 25 minutes.
  4. To prepare the frosting, melt butter. Add milk and vanilla. Stir in confectioners’ sugar and cocoa. Beat on high speed until creamy and ready to spread. Stir in pecans if using.

Grace Hunter, Big Spring, Texas

Nutritional Info *per serving

  • Glycemic Load 14
  • Calories 480
  • Fat 21g
  • Saturated Fat 8g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 7g
  • Cholesterol 55mg
  • Sodium 280mg
  • Potassium 105mg
  • Carbohydrate 73g
  • Fiber 1g
  • Sugars 59g
  • Protein 4g
  • Trans Fat 2g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 6%