Recipes for moist devils cake?

moist is the operational word!Recipes for moist devils cake?
Quote


';When I was about 14 years old, I made a discovery that would forever change the way I baked. I had a piece of cake that was simply the most heavenly cake I had ever tasted in my life. It was so moist that I just had to know the baker's secret. What I didn't consider is that I might not like what I heard. When I asked her how she made her cake so moist, she simply said ';Mayonnaise';. Her secret was 1/4 cup of mayonnaise added to the regular ingredients and mixed up into the batter before baking.';








Red Devil Magic Mayonnaise Cake Recipe


Ingredients:


2 c. all-purpose flour


1 c. real mayonnaise


1 c. sugar


1 c. cold water (mother used cold coffee - mocha flavor)


1/3 c. unsweetened cocoa powder


2 tsp. vanilla extract


2 tsp. baking soda


1/2 tsp. salt


3 c. powdered sugar


1/2 c. unsweetened cocoa powder


1/2 c. (1 stick butter), softened


3 tbsp. water (or strong coffee)


1 tsp. vanilla


Cooking Directions:


Preheat oven to 350 degrees. Combine all ingredients in bowl and whisk until very smooth. Pour into 2 greased and floured 8 inch round pans. Bake 25-30 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan. Then turn upside down on wire racks. Completely cool and ice.





DEVIL'S FOOD FUDGE ICING:


3 c. powdered sugar1/2 c. unsweetened cocoa powder1/2 c. (1 stick butter), softened3 tbsp. water (or strong coffee)1 tsp. vanilla





Combine and heat until smooth and creamy.








Emulsifiers make any baking moist prolonging the shel life.


Emulsifiers, especially hydrophilic types, aid in mixing the fat phase with other ingredients. They aid in fat dispersion by breaking the fat into a large number of smaller particles.





Egg Yoke, mayo...Recipes for moist devils cake?
i substitute apple sauce for the oil. it is very moist and healthy
any cake (homemade/box cake) should be moist as long as you don't cook it too long. i usually go 5 min below lowest cooking time given and work my way up in mins. as needed until my a toothpick in the center comes out clean.


here's one of my less fancy recipes. works pretty well. if you're looking for box cake mixes, i think it's duncan hines that adds pudding to their cake mixes and that helps make it taste more moist. i'm sure you could try that with the cake recipe below, just add a smalller box of pudding mix, maybe chocolate or french vanilla? i do it with my cookies and it makes them delicious!





Ingredients:


2-1/4 cups all-purpose flour


1/2 cup unsweetened cocoa powder


1-1/2 teaspoons baking soda


1/4 teaspoon salt


1/2 cup shortening


1-3/4 cups sugar


1 teaspoon vanilla


3 eggs


1-1/3 cups cold water





Directions:


1. Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Stir together flour, cocoa powder, baking soda, and salt; set aside.





2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture and water alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).





3. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.





Devil's Food Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed. Fill each cup half full. Bake in preheated oven for 15 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack.