Old Fashioned Red Devil's Food Cake

4

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

servings 251 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

4

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 ...

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 ...

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

I only made the icing and it didn't taste that good. Maybe it would have tasted better on the cake that it went with.