Devils Food Cake (Microwave)
Submitted by mommy
Rich, fudgy devil’s food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minYes, you can bake a real chocolate cake in the microwave, and no, it’s not some sad, rubbery compromise. This devil’s food layer comes out moist and fudgy with a deep chocolate flavor that rivals anything from your conventional oven.
The whole thing takes 30 minutes from bowl to plate. Mix the batter, pour it into a glass dish, and let the microwave do its thing. No preheating, no hovering.
What really makes this recipe a keeper are the three variations baked right in. Swap vanilla for peppermint extract, stir in peanut butter, or add maraschino cherry juice and chopped cherries for a whole different cake from the same base recipe.
Variations
- Chocolate Mint: Replace vanilla with peppermint extract for a cool, refreshing twist
- Chocolate Peanut: Stir in ¼ cup peanut butter and an extra tablespoon of milk for a rich, nutty crumb
- Chocolate Cherry: Sub ¼ cup maraschino cherry juice for the milk and fold in chopped cherries
Kitchen Tips
- Rotate the dish a quarter turn every few minutes for even cooking since microwaves have hot spots
- The cake may look slightly underdone when you pull it out; the standing time finishes the job
- Line the bottom with wax paper if you plan to flip the cake out for frosting
Ingredients
Directions
Makes one layer cake.
Place all ingredients except eggs in mixing bowl.
Blend at low speed, then beat at medium speed 1 minute.
Add eggs and beat 1 minute.
If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish , then fit a circle of wax paper over the shortening.
If cake is to be iced in the baking dish, simply pour batter in evenly.
Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating ¼ turn every 3 minutes.
Increase power to High, microwave 2 to 5 minutes or until done.
Let stand directly on counter top 5 to 10 minutes.
If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square.
To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High.
VARIATIONS: Chocolate Mint Cakes: Substitute Peppermint flavoring for vanilla.
Chocolate Peanut Cake: Add 2 tablespoon (¼ cup) peanut butter and one more tablespoon milk before mixing.
Chocolate Cherry Cake: Add 2 tablespoon (¼ cup) maraschino cherry juice for milk and ¼ cup of maraschino cherries before mixing.
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