Devil’s Food Cake With Chocolate Cream Cheese Frosting

This Devil’s food cake is a favorite dessert for Christmas dinner.  I have been baking this cake for many years and have always been happy with the results.  Even though it is made from a boxed mix, the resulting cake is still rich and moist.

Packaged mixes for cakes have been around for a long time, since the early 1920s.  Dried eggs and milk were at first included in the mixes.  The mixes later on had the cook add fresh eggs and milk.  I suppose to make it seem more homemade.

Christmas is just a few days away.  I love all things Christmas, especially baking treats, decorating the tree, Christmas music, and movies.  I also love the Christmas lights. We actually have some pretty light displays in my neighborhood.  A lot of the neighbors seem to have the Christmas spirit this year.

We took time one night to visit a nearby Christmas Lite Show.  It is located at the Fifth Third Ballpark where our local minor league baseball team plays.  The light show is West Michigan’s largest, animated, drive-through light show.  The show has almost two miles of lights, tunnels, and animated displays.

This spectacular light show originated twenty-one years ago.  It has become a fun family tradition for many.  According to the booklet handed out with our ticket, over 50,000 visitors of all ages visited the Christmas Lite Show last year.  There is a charge per car but some of the proceeds are donated to the Grand Rapids Veterans Home.

Anyhow, if you are looking to make a cake for Christmas, try this one.  It is dark, rich chocolate flavor, and moist.  It turns out perfect every time.  The chocolate cream cheese frosting is creamy and smooth and is the perfect compliment to this cake.

Devil's Food Cake With Chocolate Cream Cheese Frosting

  • Servings: 6-8
  • Difficulty: easy
  • Print

For the Cake

1 Duncan Hines Devil’s Food Cake Mix (15.25 oz size)
1 cup water
1/3 cup Vegetable Oil
3 large eggs

For the Frosting

1 cup unsalted butter (2 sticks), softened
4 1/2 ounces cream cheese, softened
1 box Domino Confectioners Sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons milk, as needed

4 ounces (1/2 cup) Hershey’s Special Dark Chocolate Chips, melted and cooled

Prepare the Cake

Preheat the oven to 350 degrees F.  Grease the sides and bottom of two 9 inch cake pans with butter or spray with cooking spray.  Line with parchment paper.  Set aside.

With a mixer, blend the cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).  Beat at medium speed for 2 minutes.  Evenly divide the batter between the two prepared cake pans.

Bake in center of oven at 350 degrees F for 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool in pans on wire rack for 15 minutes.  Remove cakes from pan and discard the parchment paper.  Cool completely before frosting

Prepare the Frosting

In a bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and butter until smooth.  Gradually beat in the confectioners sugar on medium speed until blended.   Add the vanilla, salt,  and the cooled melted Hershey’s chips.  Mix until blended,  scraping mixing bowl as necessary.   Add milk, if needed.  Frost the layers and side of the cooled cakes immediately or store covered in the refrigerator.

There is no definite answer as to why the cake is named Devil’s Food cake.  Some think it was named the opposite of “Angel Food Cake” since it is different in flavor and texture.





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