Devil's Food Cake

Have you ever noticed that the exact same recipe can differ a lot depending on who makes it? For example, we have shared some of our favorite recipes with others, and then sampled them when they made them, and found they were a lot different than ours. I too have made recipes given to me by others, and had them say my version was different. Still tasty, just different. Sometimes recipe do turn out nearly the same, but often they don't. How many times have you made a recipe from a cookbook, only to find the one in the book looks a lot better? Yeah, I've been there too. Recipes differ due to many variables, such as: ingredient substitutions  equipment used, freshness of ingredients, ingredient brands, attention to directions, processes used, oven type, etc. I will use my mother's chocolate chip oatmeal cookies as an example. Mom's always turn out nice and round and crunchy. I had someone else's version of the same recipe once, and theirs were thick, flat, and chewy. But they were both good.

Here is the cake recipe from my Devil's Food Birthday Cake. Surprisingly, it is extremely similar to the basic chocolate cake recipe I always use, though mine is not considered to be a devil's food cake. Despite the incredibly similarities, this cake turned out notably different than mine. Some of the tasters who have tried both preferred my chocolate cake, though this recipe is nearly identical. I actually think I might prefer this one, though I do like them both a lot. It just goes to show how a few changes can really make a dramatic difference. Anyway, here is the recipe, because it  is a really good one. Very moist and chocolaty! 

Devil's Food Cake

2 cups all-purpose (plain) flour

2 cups granulated (white) sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable oil

1 cup milk

1 cup hot coffee 2 large eggs

1 teaspoon vanilla extract

Preheat oven to 325◦F. Grease and flour a 9x13 inch rectangular pan or two 9-inch round pans.

In a large bowl, sift thedry ingredients together. Add oil, coffee, and milk, beat for two minutes at medium speed. Add eggs and vanilla and beat for two minutes more. 

Pour batter into preaprd pan(s). Bake large pan for 45 minutes, smaller pans for 30 minutes, or until a toothpick inserted in the center comes out clean. 

Recipe from: Food.com; http://www.food.com/recipe/the-only-chocolate-cake-recipe-youll-ever-need-devils-food-26370

"Cake.” http://www.food.com/recipe/the-only-chocolate-cake-recipe-youll-ever-need-devils-food-26370. Food.com, n.d. Sunday, June 16, 2013.