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Devil's Food Cake Recipe

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This recipe for Devil's Food Cake is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
209 Grams Flour
208 Grams Sugar
40 Grams Cocoa
34 Grams Oil
9 Grams Baking Soda
8 Grams Cornstarch
5 Grams Salt
3 Grams Nonfat Dry Milk
1 1/3 Cups Water
1/2 Cup Oil
3 Large Egg

Directions:
Directions:
Heat oven to 350F (any type pan). Grease bottom only of 13 x 9 in. pan or bottom and sides of all other pans (use paper baking cups for cupcakes). Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into pan. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Bake time (in minutes): 13 x 9 in. 33-38; Two 8 in. rounds 33-38; Two 9 in. rounds 28-33; 24 Cupcakes (2/3 full) 21-26; Bundt 38-43. (Decrease bake time by 2-3 minutes if using dark or nonstick pan). High Altitude (3500-6500 ft): Heat oven to375 degrees F. Do not use 8 in. rounds. Make batter using 1-1/2 cups water, 2 tbsp. flour, 1 tbsp. oil and 3 eggs. Beat at low speed 30 seconds, then on medium speed 2 minutes. Bake time (in minutes): 13 x 9 in. 37-42, 9 in. rounds 32-37, Bundt 45-50. For cupcakes, use paper baking cups. Bake 18-23. Makes 30 cupcakes. No-Cholesterol Recipe: Make batter using 1-1/3 cups water, 1/2 cup vegetable oil and 3/4 cup fat-free cholesterol-free egg product or 5 egg whites. 12 servings.

Personal Notes:
Personal Notes:
265 Calories; 14g Fat (45.4% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 388mg Sodium.
Calculated from cake mix ingredient list and nutrition label. (Duncan Hines)

 

 

 

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