It’s National Devil’s Food Cake Day!

Devil’s Food Cake has an interesting history.  Some say that it’s the opposite of the light, airy Angel Food Cake.  Some say that its name comes from the richness of the cake being “sinful”.  Another name for the cake is “Red Devil’s Cake”, as the cake has a reddish tint to it, usually done by adding food coloring.  However you want to think of it, the cake is delicious!

Today I have two recipes to share that use a Devil’s Food Cake mix.  The Slow Cooker Chocolate Lava Cake is quick to mix together, and then you can forget about it while you make dinner!


Slow Cooker Chocolate Lava Cake

12 Servings  Prep: 15 min. Cook: 3 hours


  • 1 package devil’s food cake mix (regular size)
  • 1-2/3 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups (12 ounces) semisweet chocolate chips


  • In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
  • In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. Yield: 12 servings.


If you’re looking for something a little more elaborate, and really want to impress your family and friends, try this Raspberry Chocolate Torte.



Raspberry Chocolate Torte

12-16 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1 package devil’s food cake mix (regular size)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • 2 cups heavy whipping cream, whipped
  • 2 pints fresh raspberries
  • 1/2 cup pecan halves


  • Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat the cream cheese, sugar and vanilla until fluffy; stir in chopped pecans. Fold in whipped cream.
  • Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream cheese mixture. Arrange 1 cup raspberries over filling. Repeat layers three times.  Garnish with pecan halves. Refrigerate until serving.
  • Yield: 12-16 servings.

2 thoughts on “It’s National Devil’s Food Cake Day!

  1. I live in Maryland just south of Gettysburg, PA. and wanted to know when a cooking school may come to the area I live in. I have been looking on the website for years and haven’t found anything closer than about 100 miles from me. I live in New Windsor, MD. How is it determined where the shows will be?

    • Hi Rebecca,

      We usually partner with a local media group to bring our shows to different communities across the country. That local media group is responsible for all of the promotion and arranging the local details. I checked our fall schedule, and it looks like we’ll be in Ranson, WV in October, and that seems to be the closest show to you at the moment. We’re still scheduling shows for our fall season, and will have the new schedule on our website within the next month, so please continue to check for shows that might be closer to you. Hopefully we’ll see you at a show soon!


Tell Us What You Think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s