Angel food cake is a springy, light cake with a white interior. While you'd be forgiven for thinking angel food cake is a sponge cake because of all the eggs it has, there are some big differences ...

Devil’s food cake is believed to have originated in the early 1900s, with many citing the 1902 cookbook Mrs. Rorer’s New Cook Book as the cake’s introduction to the world.

TOTAL: 87/100 The Dough Boy knows what’s up. A classic devil’s food cake is dark in color and dense in texture—the ideal foil to an angel’s food cake—and this box mix delivers without ...

They were the best cupcakes I’ve ever tasted. Imagine a moist devil’s food cake with vanilla coconut cream icing dripping ever so slightly down the sides. I can hardly go on.

Duncan Hines Moist Deluxe Devil's Food Cake Mix, $1.09 per package; 18.25 ounces. Better-than-average chocolate flavor, but it fades quickly on the palate; oddly airy and insubstantial texture.

Devil's Food Cake Makes 1 two-layer 9-inch cake 3/4 cup cocoa powder 2 cups boiling water 1 cup butter 2-1/2 cups sugar 1-1/2 teaspoons of vanilla 4 eggs, beaten 3 cups flour 1 teaspoon salt ...

According Michele Urvater, author of “ Chocolate Cake ” (Broadway, 2001), recipes for devil’s food cakes first appeared in cookbooks around the turn of the century.