According to Popular Food History,

    Devil’s food cake first appeared in America in the early 1900s; the recipe was published in Mrs. Rorder’s New Cook Book by Sarah Tyson Rorer, and found its way across magazines and cookbooks by 1913.”

    In some cases, Devils food is often equated with Red Velvet Cake, although they are not the same. They seemed to have reached their peak of popularity in the 1960s and then waned in the 1970s.
    The only relation to devil (a culinary term implying lots of spice) this cake really has is the temptation to indulge in a rich, deep chocolate. Remember the Movie, “Chocolate” where a lovely widow opens the sinful chocolate shop right as Lent is beginning in a small French town?? TEMPTATION!!!! And the poor Mayor who succumbs to the Devil’s Temptation. Well, that is where we went with Dorie this week as our TWD ‘assignment’ – Chocolate temptation.


    This was Dorie’s version of the popular Devils Food Cake. And all of us have been drooling over the pictures of this cake in her cookbook. (Click on the picture above.) And NOW we finally get to have that beautiful cake sitting in our own kitchens. Thanks to Stephanie of Confessions of a City Eater.

      Definition of deviled – A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it is “deviled.” The term “deviled” for spicy foods dates back to the 18th century. Deviled dishes were popular throughout the 19th and into the 20th centuries, especially for seafood dishes. According to the Oxford Companion to Food

    Hers is beautiful. Hers is tall. Hers is delicious.

    Mine – not so much!!!!dsc03251Well, okay, it actually started out pretty. And I decided not to frost the sides because it looked so pretty with the layers of chocolate and meringue showing (and because I didn’t have enough to frost the sides as well). I didn’t think I had the frosting before, at least I had never made it, but after tasting it I knew it was what my mom and Nana had made when I was a child. **SIGH** Ah, Memories!!! There were oohs! and ahs! when it came to the tabledsc03252 as a birthday cake. But then I went to slice it. With the sawing motion that Dorie recommended I began to slowly cut and watched the frosting oooze out from between the layers and dribble down the sides (really, not a problem) and the layers start to slide off onto the table (problem!!!). dsc03261

    Did I have any problems with the cake. Well, it didn’t rise much so in order to have a decent height, I had to make another layer. By the time the third piece was cut there wasn’t any frosting between the layers. Ah, well. The cake was still fudgy and devilish (but I think I baked it too long cause it was a little dry – oven trouble again) and I will probably make it again. After I lose that extra 100 pounds from all this baking.

    Next week – Caramel Crunch Bars