Return to Content

Cherry Devil's Food Cake

Cherry Devil’s Food Cake
0 votes, 0.00 avg. rating (0% score)
by
Cherry Devil's Food CakePhoto/Art by Aimee Seavey

This light, moist cake is great for church suppers or when friends drop in for tea. Makes for an especially pretty cake at Christmas time.

Ingredients:

    • 2/3 cup unsalted butter, softened
    • 2 eggs, separated
    • 1 and 3/4 teaspoons soda
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 4 oz. unsweetened chocolate
    • 1 teaspoon salt
    • 2 4-ounce bottles maraschino cherries, drained
    • cherry juice plus buttermilk to make 2 cups

Instructions:

Drain the cherries(reserving the juice) well before baking the cake. Cutting them in quarters will speed up draining. Add buttermilk to the reserved cherry juice to total 2 cups. Refrigerate until ready to use.

Preheat the oven to 350 degrees and grease a 10 x 14-inch cake pan or two 9-inch round pans.

Set the chocolate to melt in a double boiler.

In a large bowl, cream together the butter and sugar until light and fluffy; add the egg yolks and mix thoroughly. Stir in the melted chocolate.

In a medium bowl, whisk together the flour, soda, and salt.

Add to the creamed mixture alternately with the cherry buttermilk.

Beat the egg whites until stiff, then gently fold into the batter. Finally, fold in the drained cherries.and then the cup of cherries.

Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Frost with your favorite buttercream or whipped cream frosting.

Updated Thursday, August 16th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.