Giving up on devils food cake
 

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.

>Anyone have a fool proof recipe?

No, but if you're having trouble getting cakes to work, you might see if your
oven's temperature is properly calibrated.

350 degrees F is what you want. If the temperature's not right, that might
explain your difficulties.

Neil

>Anyone have a fool proof recipe?

No, but if you're having trouble getting cakes to work, you might see if your
oven's temperature is properly calibrated.

350 degrees F is what you want. If the temperature's not right, that might
explain your difficulties.

Neil

WardNA wrote:

>>Anyone have a fool proof recipe?
>
>
> No, but if you're having trouble getting cakes to work, you might see if your
> oven's temperature is properly calibrated.

This is sooooo true! I was having a spate of baking problems and finally
invested in an oven thermometer. It was off almost 25 degrees which adds
up on delicate baked goods. It was some time before I could get someone
to recalibrate it properly I knew to just under-set my temp a bit.
Goomba

WardNA wrote:

>>Anyone have a fool proof recipe?
>
>
> No, but if you're having trouble getting cakes to work, you might see if your
> oven's temperature is properly calibrated.

This is sooooo true! I was having a spate of baking problems and finally
invested in an oven thermometer. It was off almost 25 degrees which adds
up on delicate baked goods. It was some time before I could get someone
to recalibrate it properly I knew to just under-set my temp a bit.
Goomba

On 8/15/2004 9:09 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

> 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.

Check your oven temp. If it is off, that could be your problem.
Another thing you can do is add either a package of pudding or gelatin
to the mixture to help keep it moist.

On 8/15/2004 9:09 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

> 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.

Check your oven temp. If it is off, that could be your problem.
Another thing you can do is add either a package of pudding or gelatin
to the mixture to help keep it moist.

Cheryl wrote:
>
> 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.

I've always used the "Black Midnight" cake in the
Betty Crocker Cookbook. The only time it ever failed
in 40-some years was the time I accidentally left out
the baking powder. And even then it wasn't half bad.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Cheryl wrote:
>
> 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.

I've always used the "Black Midnight" cake in the
Betty Crocker Cookbook. The only time it ever failed
in 40-some years was the time I accidentally left out
the baking powder. And even then it wasn't half bad.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Cheryl" > wrote in message
om...
> 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.

What are you doing now?
Have you had the over checked?
If you are using baking powder and soda when does the powder expire? Have
you tested it?

Dimitri

"Cheryl" > wrote in message
om...
> 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.

What are you doing now?
Have you had the over checked?
If you are using baking powder and soda when does the powder expire? Have
you tested it?

Dimitri