Devil’s Food Cake

From the Kitchen of Carolyn Draffen of Paris, TN


  • 1½ Cups Flour

  • 1¼ Cup Sugar

  • ½ Cup Cocoa Powder

  • ¼ Tsp. Baking Soda

  • ¼ Tsp. Cream of Tartar

  • 1 Tsp. Salt

  • 2/3 Cup Shortening

  • 1 Cup Sweetened Condensed Milk

  • 1 Tbsp. Vanilla

  • 2 Eggs, Unbeatened

  • 2 Tbsp. Cocoa Powder (for frosting)

  • 1 Cup Sugar (for frosting)

  • 1/3 Cup Milk (for frosting)

  • ¼ Cup Butter (for frosting)

  • ¼ Tsp. Salt (for frosting)


  Sift the flour, sugar, cocoa powder, baking soda, cream of tartar, and salt together into a mixing bowl. Drop in the shortening, ½ cup of the condensed milk, and the vanilla. Beat the mixture for about 150 strokes. Add the remaining condensed milk and beat another 50 strokes. Pour the batter into a 9×13 cake pan and bake at 350ºF for 30 to 40 minutes or until a tooth pick inserted in the center come out clean.

In a sauce pan, combined the cocoa powder, sugar, milk, butter, and salt for the frosting. Bring the mixture slowly to a rolling boil and do the drop test in a cup of cold water to check for fudgy consistency or soft ball stage. Add the vanilla and beat the frosting until it becomes thick enough to spread. If it becomes too thick, add a tablespoon of cream and mix well.

Note: If buttermilk is used in the cake batter instead of plain milk, omit the cream of tartar from the recipe.