Americandessert
Devil’s Food Cake
From The Central cook book, 1924
Use any desired frosting.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1949Calories
30 gProtein
332 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories1949 kcal
Protein30 g
Carbohydrates332 g
Fiber16 g
Sugars202 g
Total Fat72 g
Saturated Fat41 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol339 mg
Sodium1504 mg
Potassium1576 mg
Calcium912 mg
Iron18 mg
Magnesium293 mg
Phosphorus922 mg
Zinc5 mg
Copper2.1 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A566 mcg
Vitamin E2.2 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.8 mg
Folate243 mcg
Choline166 mg
Caffeine41 mg
Water66 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 30. The excerpt below is the record exactly as published.
Devil’s Food Cake One scant cup sugar, one heaping cup flour, one-half cup cocoa, three teaspoons baking powder; sift all together three times; one-third cup melted butter, one egg not beaten; put egg in cup with butter; fill cup with sweet milk; add to sifted mix- ture, and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.