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(Cheryl) wrote in news:8c15415c.0408151709.10ffb9c1
@posting.google.com:

> I love devils food cake but I've had bad luck making them. I'll try a
> new recipe and it'll be great and the next time it's terrible. Or
> I'll try a recipe that has rave reviews and mine will be a crumb-y
> disaster. This really shouldn't be a hard cake to make. I'm willing
> to keep trying. Anyone have a fool proof recipe? Thanks.

The fact that you have had both great and terrible results from the same
recipe indicates that the problem is not the recipe, but more likely
technique or baking process. I doubt it's your technique, if you've been
consistent in preparing the batter. Poor temperature control would be
the leading suspect, followed by rack position.

You might try the following recipe, although it isn't classified as a
true devil's food cake. It *is* very chocolatey and very moist, and I've
never had a failure with this recipe.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

o 2 cups sugar
o 1-3/4 cups all-purpose flour
o 3/4 cup HERSHEY'S Cocoa
o 1-1/2 teaspoons baking powder
o 1-1/2 teaspoons baking soda
o 1 teaspoon salt
o 2 eggs
o 1 cup milk
o 1/2 cup vegetable oil
o 2 teaspoons vanilla extract
o 1 cup boiling water

o "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter
into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12
servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°
F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely.
Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat
oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour
batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove
from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake
cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25
minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk,
beating to spreading consistency. Add small amount additional milk, if
needed. Stir in vanilla. About 2 cups frosting.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.