Indulge in the rich and moist Devil’s Food Pound Cake, a chocolatey twist on the classic pound cake. This cake, made with Duncan Hines Deluxe Devil’s Food Cake Mix and a chocolate instant pudding mix, promises a deeply satisfying chocolate experience, perfect for any celebration or a cozy night in.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Devils Food Pound Cake
A Short History:
- Origins of Pound Cake: The traditional pound cake, known for its simple ingredient ratio (a pound each of flour, butter, eggs, and sugar), has been a baking staple for centuries.
- Evolution into Devil’s Food Cake: Devil’s Food Cake, a darker, richer alternative to standard chocolate cake, emerged in the early 20th century, captivating chocolate enthusiasts with its moist texture and deep flavor.
- Present-Day Delight: Combining the best of both worlds, the Devil’s Food Pound Cake offers the rich taste of devil’s food with the dense, satisfying texture of a pound cake.
Ever feel like your cake isn’t as cakey as it used to be? It’s not you—it’s the cake mix!
Those sneaky boxes have shrunk over the years, but don’t worry—we’ve got the secrets to making your cakes great again. Learn about the cake mix size change and how to “upsize” your mix like a pro.
Timeline:
- 18th Century: The basic pound cake recipe becomes a beloved treat.
- Early 1900s: Devil’s Food Cake makes its debut, challenging the traditional chocolate cake with its richer cocoa flavor.
- Today: The Devil’s Food Pound Cake stands as a testament to the evolution of cake baking, offering an indulgent, chocolate-packed dessert.
Tips for Making Devil’s Food Pound Cake:
- Quality Ingredients: Opt for high-quality cake mix and pudding mix to ensure the best flavor and texture.
- Room Temperature Ingredients: Bring eggs to room temperature before blending for a smoother batter.
- Proper Mixing: Beat the ingredients at medium speed as directed to incorporate air into the batter, resulting in a lighter, more tender cake.
- Cooling the Cake: Allow the cake to cool in the pan for about 15 minutes to set its structure, preventing it from breaking when removed.
Devils Food Pound Cake Recipe Recipe Card
Vintage Recipe Box 90 Overview
There are lots of fun recipes to read in the box this recipe for Devil’s Food Pound Cake Recipe was with.
Click here to view all of Vintage Recipe Box 90 recipes.
Start your recipe box for your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools, Dishes, and Cookbooks
I love vintage dishes and kitchenware and on the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site. Click here to view Vintage Kitchenware on Etsy.
You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Devils Food Pound Cake Recipe Recipe
The Devil’s Food Pound Cake is a chocolate lover’s dream, offering a rich and indulgent experience with every slice. Whether served at a festive gathering or enjoyed as a personal treat, this cake is sure to impress with its deep chocolate flavor and moist, dense texture.
Devils Food Pound Cake Recipe
Ingredients
- 4 eggs
- 1 cup water
- ½ cup Crisco Oil
- 1 package Duncan Hines Deluxe Devil's Food Cake Mix
- 1 package chocolate instant pudding mix
Chocolate Glaze
- 2 tablespoons cocoa
- 1 tablespoon + 2 teaspoons water
- 1 tablespoon Crisco Oil
- 1 tablespoon corn syrup
- 1 cup confectioners sugar (sift if lumpy)
Instructions
- Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.
- Spread batter in a greased and floured 10-inch tube pan.
- Bake at 350° for 45-50 minutes, until center springs back when touched lightly.
- Cool right side up for about 15 minutes, then remove from pan.
- Pour Chocolate Glaze (recipe below) over top of cake and let run down the sides.
Chocolate Glaze
- In a small saucepan, combine all ingredients except sugar.
- Cook and stir over low heat until mixture is smooth.
- Remove from heat; beat in sugar. If mixture is too thick to pour easily, add a little more water.