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Recipe
Devil Food Cake Recipe
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 423 | |
| Calories from Fat 141 | 33% |
| Total Fat 15.91g | 20% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 2.82g | |
| Cholesterol 1mg | 0% |
| Sodium 335mg | 14% |
| Potassium 94mg | 3% |
| Total Carbs 68.54g | 18% |
| Dietary Fiber 0.8g | 3% |
| Sugars 47.95g | 32% |
| Protein 3.2g | 5% |
Ingredients Convert Measures
- 1 c. Margarine
- 2 1/2 c. Sugar
- 5 x Egg yolks, well beaten
- 1 c. Buttermilk
- 1 tsp Soda
- 2 c. Sifted flour
- 4 Tbsp. Cocoa, sifted
- 1 tsp Vanilla
- 2 1/2 c. Sugar
- 1 can (small) evaporated lowfat milk
- 4 Tbsp. Light corn syrup
- 1 x Lump of butter
- 1 can (small) crushed pineapple, liquid removed
- Pecan halves
Directions
- Cream margarine and sugar; add in other ingredients, mix well. Beat egg whites till stiff. Fold into mix. Bake in 2 well greased cake pans at 350 degrees approximately 30 min. Cold.
- To make frosting: Boil together 2-1/2 c. sugar, evaporated lowfat milk, syrup and butter. Brown lightly in a heavy skillet, 3/4 c. sugar; add in to the boiling mix. Cook to a soft ball stage; cold and beat.
- Place crushed pineapple between layers. Ice cake with frosting. Decorate top with pecan halves.
