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I am NOT a baker, let me get that straight first. I was afraid of this recipe because of all the ingredients and steps - but i have a stand mixer and i had all of the ingredients except 1 - sour cream. I needed a killer devils food cake and forged ahead. Am I glad I did, like i said i did not have sour cream, but had buttermilk, so i substituted 3/4c buttermilk fort he sour cream. My friends wanted coconut and walnuts in the cake so i added a cup of each to the batter. I know baking is an exact science, but i jumped in with both feet and if it didn't work out, I had a box cake for a backup plan.

NO BACK-up plan needed, the cake came out moist, chocolatety and deeply rich. I cooked it in a bundt pan and used a really simple glaze made with chocolate chips, butter, vanilla extract and light corn syrup. EXCELLENT and everyone actually thinks i can bake! No longer am i just known for jerk chicken and mac n cheese.

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meigot2b November 24, 2011

If I could give this cake more than 5 stars, I would. I made this cake for my grandfathers birthday, and he was thrilled with it! It has just the right flavor and texture. It isnt too sweet, and it isnt too chocolatey. It is just perfect! I made it in a bundt pan, b/c I dont have three 8-inch pans. I came out beautiful! A smaller bundt cake, but it is very delicious! Thanks for the recipe! I will be making this time and time again!

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love4culinary May 14, 2004
Moist Devil's Food Cake