How To make Quick Mix Devil's Food Cake

Aldi's Devil's Food Cake A+ ????

Absolutely delicious for 85 cents.
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Devil's Food Cake Recipe | Devil's Food Cake With Cream Cheese Frosting | Easy Devil's Food Cake

Ingredients

2 cups of all purpose flour
3/4th tsp of baking powder
1 + 1/4th tsp of baking soda
1/2 tsp of salt
1/2 a cup of softened unsalted butter
2 cups of granulated sugar
3/4 th cup of unsweetened cocoa powder
1 tsp of vanilla extract
2 eggs
1/4th cup of milk

Take a bowl and sift 2 cups of all purpose flour, 3/4th tsp of baking powder, 1 + 1/4th tsp of baking soda and also add 1/2 tsp of salt. Whisk the dry ingredients and keep the bowl aside.

Add 1/2 a cup of softened unsalted butter. Beat it for a minute. Then add 2 cups of granulated sugar. Cream the butter and sugar. Scrape it to the bottom from the sides. Add 3/4 th cup of unsweetened cocoa powder and 1 tsp of vanilla extract. Combine it for a minute on low speed. Then add 1 egg. Beat the egg and add another egg to the bowl and continue to mix it.

Then take a pan and add 1 cup of water and 1/4th cup of milk. Let it boil.

Add 1/2 cup of all purpose flour and 1/4th portion of milk and water. Mix it low speed. Do not overmix and repeat this process 3 times.

Take two 8 inch baking pans lined with greased parchment paper and pour the cake batter it in the cake pans. Gently tap the trays and place it in preheated oven. Bake at 180 degree Celsius for 30 minutes. After that place the cake tin on wired racks and let it cool for 20 minutes before removing it. Apply the cream cheese frosting in two layers.

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Devil's Food Cake Mix, Duncan Hines Cake Mix

Devil's Food Cake Mix, Duncan Hines Cake Mix

Directions
You Will Need:
• 1 Cup Water
• 1/3 Cup Vegetable Oil
• 3 Large Eggs
Pan Size / Bake Time:
1. Prep: PREHEAT oven to 350°F (180°C) for metal and glass pans, or 325°F (165°C) for dark or coated pans . GREASE sides and bottom of each pan, flour lightly. (Use baking cups for cupcakes).
2. Mix: BLEND cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter into pan(s) and bake immediately.
3. Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in centre comes out clean. COOL in pan on wire rack for 15 minutes. Remove cakes from pan and cool completely before frosting.
Frosting: Cook ½ sugar with 2 tbsp.milk,plus 1 Tbsp.flour and cocoa powder until the consistency gets thicker. When it is cool, add 1 stick butter, mix well.
1 Tbsp. unsweetened cocoa powder
1 Tbsp. flour
1/2 cup unsalted butter
1 cup sugar
2 Tbsp. milk

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Betty Crocker Devil's Food Cake with Chocolate Frosting | GoodEats420.com

Betty Crocker is a brand and fictional character used in advertising campaigns for food and recipes. It was originally created by the Washburn-Crosby Company in 1921 following a contest in the Saturday Evening Post. Betty Crocker is probably most known for the cake mix and frosting that they sell at most grocery stores. In honor of my birthday today, we will make one of these cakes GoodEats420 style.
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A Chocolate Lover's Dream: Devil's Food Cake

My Devil’s Food Cake recipe is rich, fudgy, and dangerously chocolatey! It’s also simple to make and essentially foolproof!

Recipe:

Ingredients
1 cup unsalted butter (226g)
½ cup whole milk (118ml)
1 cup water (236ml)
¾ cup Dutch-process cocoa powder (75g)
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup sour cream (190g)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Medium sized sauce pan (Affiliate Link):


Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
00:24 In a medium-sized saucepan, combine butter, milk, water, and cocoa powder.
00:53 Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
01:21 In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
01:49 Whisk the chocolate mixture briefly once more to combine then pour into flour mixture. Stir until smooth.
02:22 Add sour cream and stir until combined.
02:35 Add eggs and vanilla and stir well until batter is smooth.
03:11 Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
04:37 Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
05:02 Cool completely before frosting.

Notes:
Coffee
Instead of using water and instant coffee you can instead just use 1 cup of your favorite coffee. The coffee enriches the chocolate flavor of the cake and I recommend it, but if you have neither coffee nor instant coffee the recipe can be made with just water (it’ll still be good!).

Baking pans
This recipe may be baked in two 9” pans for 28-30 minutes or it will make 24 cupcakes (bake for 17-18 minutes). I have not made this recipe in a 9x13” pan or a bundt pan but it should be fine in either, though the baking time will vary. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).

Making in advance
You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature. This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting.
After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.

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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING

This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.

If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.

I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!

I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.

Ingredients

For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar

For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream

To top
Chocolate shavings

* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.

For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com