Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cup flour
- 1 1/2 cup sugar
- 1 tsp. salt
- 2/3 cup milk
- 1 tsp. baking soda
- 2 ea. eggs or 1 egg and 2 yolks (use whites to make Angel's cream icing)
- 1/2 cup dark cocoa
- 100 g margarine/butter (soft)
- 1 tsp. vanilla essence
- =
Directions
Mix together the dry ingredients. Add milk and mix well. Add eggs, soft margarine/butter and vanilla essence and mix well. Pour into two cake pans and bake at 175 deg. Celsius until firm. Remove gently from pans and cool.
When cold, spread one half with rhubarb jam (leave it out if you don't have any), and spread cocoa icing over the jam. Put the other half on top and cover with chocolate icing.
For a darker cake, use more dark cocoa. Proper Devil's cake should be almost black in colour.
Other decoration ideas: Cover with cocoa-butter icing. Put mashed bananas between the layers.