Red Devil’s Food Cake

“Mom would make this in a 9×13 pan and top with Seven Minute Frosting, usually for a Memorial Day barbecue.” – Calla Ferre

“I got this recipe from Ruth, my best friend in Oregon. She was a dental assistant and her husband was the coach at the local high school. Our families did a lot together; we would go camping often. We were also both members of Beta Sigma Phi, and she brought this to one of our parties.” – Jean Hansen

Red Devil’s Food Cake

Course: Cakes & Cupcakes

Ingredients

  • 2 Cups Sugar
  • 2 Eggs
  • 3/4 Cup Shortening
  • 3 Cups Cake Flour Sifted
  • 1/2 Cup Cocoa
  • 1/2 Teaspoon Salt
  • 1 Cup Buttermilk Or Sour Milk
  • 2 Teaspoons Baking Soda
  • 1 Cup Water Boiling

Instructions

  • Cream sugar and shortening. Add eggs, one at a time, and beat well.
  • Sift together flour, cocoa and salt. Add dry ingredients alternately with buttermilk or sour milk. Beat until smooth.
  • Dissolve baking soda in boiling water and add last. Mix until well blended.
  • Bake in three layers or a large loaf pan at 350 degrees, about 40 minutes for layers and an hour for loaf. This cake batter is quite thin. It makes a large, moist, delicious cake.

1950s Recipe – Ruth Jacobs

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