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Good Devil's Food
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Dissolve chocolate in milk before adding to batter
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Dissolve chocolate in milk before adding to batter
Preserved exactly as written in the original source
bake in shallow pan or layers
Modern guidance to help you succeed with this vintage recipe
Dissolving chocolate in milk before adding to the batter ensures even distribution and prevents seizing. The acidic sour milk reacts with baking soda to create carbon dioxide bubbles for lift, while also activating cocoa compounds for deeper chocolate flavor. Creaming butter and sugar incorporates air for a tender crumb, and the single egg provides structure without making the cake dry.
The baked cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days before frosting. For longer storage, wrap in plastic then aluminum foil and freeze for up to 2 months; thaw overnight at room temperature before frosting.
Store unfrosted cake covered at room temperature for up to 3 days. If frosted with buttercream, store at room temperature for 2 days or refrigerate for up to 5 days in an airtight container. Bring to room temperature 30 minutes before serving for best texture and flavor.
AI-generated tips from Chef Cecil's culinary database
The baked cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days before frosting. For longer storage, wrap in plastic then aluminum foil and freeze for up to 2 months; thaw overnight at room temperature before frosting.
Store unfrosted cake covered at room temperature for up to 3 days. If frosted with buttercream, store at room temperature for 2 days or refrigerate for up to 5 days in an airtight container. Bring to room temperature 30 minutes before serving for best texture and flavor.
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