"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Devil's Food Cake Recipe

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This recipe for Red Devil's Food Cake, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Vilcone


1/2 C. softened butter
1 beaten egg
1-1/2 C. granulated sugar
4 T. unsweetened cocoa
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. "soup" milk (see note)
3 T. hot, strong coffee
1 tsp. vanilla extract
1 tsp. red food coloring

Sift dry ingredients together. Beat butter with eggs and sugar, until fluffy. Mix coffee, food coloring and cocoa, stirring until well mixed and add to creamed mixture. Stir in flour mixture alternately with milk mixture, beat well and pour into round cake pans.


5 T. flour
1 C. miilk
1 C. granulated sugar
1 tsp. vanilla
1 C. butter

Stir flour and milk over medium heat until thick. Cool. Cream sugar, vanilla and butter together until light and fluffy. Add cooled, creamed mixture and beat well. Looks like whipped cream.

Cake must be kept in refrigerator.

Personal Notes:
Personal Notes:
Well, this is a very OLD recipe. "Soup" milk might mean evaporated milk, as it is the type of milk that is best for making homemade cream soups. But buttermilk is famous in cake recipes, so I wouldn't worry about using buttermilk for sure.




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