Old Fashioned Red Devil's Food Cake

SUBMITTED BY: Cathy

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

SERVINGS & SCALING

Original recipe yield: 2 layer 9 inch cake

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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

READ REVIEWS (4)

DIRECTIONS

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.
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.
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.
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.
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.

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REVIEWS

MORE MEMBER REVIEWS

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 the filling. Maybe not as much cocoa and a little bit of red food coloring to go with it's name. I think it would have been better as a 3 layer cake since it made so much icing. All in all my co-workers enjoyed it.

4 users found this review helpful

Reviewed on Mar. 21, 2003 by LIFEISTHIS

This was really nice the frosting was perfect it looked so pretty!!!!!!!

2 users found this review helpful

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 definite mistake and ended up with a couple sawdust patties. A friend asked for this specific recipe or I would have formulated my own. Do yourself a favor and move away from this cake.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 255

Total Fat: 10.4g
Cholesterol: 48mg
Sodium: 201mg
Total Carbs: 38.8g
Dietary Fiber: 1.4g
Protein: 3.6g

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