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 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.

(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.

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