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Devil’s food cake is richer, darker, and fluffier thanks to the use of cocoa powder and a bit of extra baking soda and is generally baked with butter instead of oil. According to Baking Illustrated, the Devil’s Food Cake was the result of a time when fancy names for cakes were the norm: the late 1900s.
Directions. Assemble the Devil’s Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top.
(If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.) Assemble the Devil’s Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer.
Learn to make Nana’s Devil’s Food Cake, an iconic 1960s recipe for rich, fudgy chocolate cake. If you ask anyone to share a cherished memory of Grandma, we bet that memory revolves around some sort of delicious baked good. From old-fashioned peanut butter cookies to classic lemon bars, we all have one recipe that makes us think of her.
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