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Red Devil's Food Cake

Name: Red Devil's Food Cake
Prep time: 20 min
Total time: 2 h 10 min
Yield: 16
Ingredients: 1 2/3 cups Gold Medal™ all-purpose flour; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup shortening; 1 1/2 cups buttermilk; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon vanilla; 2 eggs; 2 oz unsweetened baking chocolate, melted, cooled; 3 cups powdered sugar; 1/3 cup butter or margarine, softened; 1 1/2 teaspoons vanilla; 1 to 2 tablespoons milk

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Prep 20 min
Total 2 hr 10 min
Servings 16

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A classic chocolate layer cake frosted with the smoothest vanilla frosting you’ve ever tasted. Who could resist?

By Betty Crocker Kitchens

Updated Aug 14, 2006

Ingredients

Cake

1 2/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
2 oz unsweetened baking chocolate, melted, cooled

Creamy Vanilla Frosting

3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Make With

Gold Medal Flour

Steps

1

Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, or 13x9-inch pan. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.
2

Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and enough milk until smooth and spreadable. Fill and frost round layers or frost top of rectangle with frosting.

Tips from the Betty Crocker Kitchens

tip 1
The slight red tint in this cake comes from the reaction between the acid in both the buttermilk and chocolate and the alkaline base of the baking soda.
tip 2
Make it even easier by using Betty Crocker® Whipped ready-to-spread vanilla frosting instead of the scratch frosting. You’ll need about 1 1/2 containers to frost this two-layer cake.

Nutrition

350 Calories, 14 g Total Fat, 3 g Protein, 54 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 125

Total Fat: 14 g

Saturated Fat: 6 g

Cholesterol: 40 mg

Sodium: 320 mg

Potassium: 120 mg

Total Carbohydrate: 54 g

Dietary Fiber: 1 g

Protein: 3 g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.