Sunday, May 15, 2011

Devil's Food Cake

Devil's Food Cake

I was trying to find out the origin for the name of this cake and learned Devil's Food Cake is a name bestowed in the United States early on in the 20th century. I always prefer to bake my cakes from scratch since for me it is a lot of fun and a relaxing hobby. However, today is a rainy day here in NYC, and I had a box mix in my pantry and thought what a perfect dessert to compliment this dreary weather.

The Pillsbury Moist Supreme Devil's Food mix works beautifully. The mix has already done all the hard work for you, saves time on dishes, and the cake is super moist and chocolatey rich. It also stores well in your refrigerator for about 3-4 days so you can enjoy this sinfully rich cake for days.

I added 2 tablespoons of Pure Vanilla Extract for a more intense depth of flavor, and instead of adding 1 1/4 cups of water I used whole milk for a richer, denser cake consistency. Make sure to cool cakes completely before frosting them. If you don't, the frosting will not set correctly. The frosting I used is Pillsbury Creamy Supreme Milk Chocolate. Just let the frosting set at room temperature for about an hour or two before serving.


-Sophia/Two Frys

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