Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Absolutely Divine Devil's Food Cake Recipe
    Lost? Site Map

    Absolutely Divine Devil's Food Cake

    Absolutely Divine Devil's Food Cake. Photo by diner524

    1/1 Photo of Absolutely Divine Devil's Food Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    1 hrs 30 mins

    55 mins

    ForeverMama's Note:

    This is one of my favorite chocolate cake recipes. It's got just the right chocolatiness flavor and crumb. The frosting is absolutely "GREAT"!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Chocolate Cake

    Fudge Frosting

    • 2 cups whipping cream
    • 1 lb semisweet chocolate, chopped
    • 2 teaspoons vanilla


    1. 1
    2. 2
      Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
    3. 3
      Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
    4. 4
      Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
    5. 5
      Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
    6. 6
      NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
    7. 7
    8. 8
      Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
    9. 9
      To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
    10. 10
      NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

    Ratings & Reviews:

    • on March 27, 2013


      When I saw that this included beets, I just had to try it and am so glad I did!!! I made this as written except I just added the beets to my mini food processor and then went on as written. We didn't want double the chocolate, so didn't make the frosting this time and made a butter cream frosting. Thanks for sharing the recipe. Made for Spring PAC 2013.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Absolutely Divine Devil's Food Cake

    Serving Size: 1 (189 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 785.7
    Calories from Fat 511
    Total Fat 56.8 g
    Saturated Fat 34.8 g
    Cholesterol 145.9 mg
    Sodium 463.3 mg
    Total Carbohydrate 75.3 g
    Dietary Fiber 10.0 g
    Sugars 38.5 g
    Protein 13.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites