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Old Fashioned Red Devil's Food Cake

By: Cathy  
"Chocolate cake with pecan filling and seafoam frosting. My Aunt always made this cake and it is very moist and rich."

Rating: This weblink has been rated 4 times with an average star rating of 3.0 Read Reviews (4)

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Original Recipe Yield 2 layer 9 inch cake
 

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1/2 cup sour milk
  • 1 cup boiling water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  •  
  • 1/3 cup white sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter
  • 2/3 cup milk
  • 3 egg yolks
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
  •  
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup hot water
  • 3 egg whites
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside.
  2. In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla.
  3. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers.
  4. To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.
  5. To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 254 | Total Fat: 10.3g | Cholesterol: 47mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2003 by SILVERSQUEEN 
This cake was a little dry..the icing came out nice and fluffy. I can't say I was real keen on... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by FEEDMENOW 
This has got to be the worst cake I've ever made. Didn't change a thing with the recipe, a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2003 by LIFEISTHIS 
This was really nice the frosting was perfect it looked so pretty!!!!!!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by ladyofshallot 
I only made the icing and it didn't taste that good. Maybe it would have tasted better on the... MORE

 
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