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Under-a-Spell Red Devil Cake

This player is created by Blackwell Team for testing.
video by: kraft
No magic or spells are required to make this moist and velvety chocolate cake. Check out the video and see for yourself!
time
prep:
20 min
total:
3 hr 7 min
servings
total:
16 servings
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posted:
11/2/2010
This cake was a disaster. First, the recipe makes WAY too much filling for this cake. I only used one pkg of pudding and one cup of milk and STILL had too much filling. The cake cracked terribly when unrolled and once I managed to piece it together, it buckled under its own weight and collapsed into a sad heap. All was not lost, though! Being Halloween, I invented a much simpler "cake"- I scooped the spiral cake nightmare into a glass 9x13" baking dish, smooshed it all in, added gummi eyeballs and gummi body parts on top and called it "Zombie Guts". It was a huge hit! I will definitely make "Zombie Guts" again, but the spiral cake is just WAY too complicated for this former pastry chef.
posted:
10/30/2010
It's a beautiful cake that I would love to make but the instructions are incomprehensible (and I've been baking over 30 years). A video would be very helpful.
posted:
10/30/2010
Tip: After inverting the two thin cake layers onto sprinkled towels, go ahead and cut both sheets into 3 sections. I could find no reason to wait until later to cut the 2nd sheet. You will have a total of 6 sections, each of them about 5" tall and 10" wide, that you will be piecing together. Use a ruler to measure equal thirds on your sheets, it will help get them all the exact same size. Go ahead and roll up all 6 sections from the long side of the towels, and still in the towels. No need to handle individual sections yet. Let them cool to room temp. before unrolling the towels. Then after unrolling the towels, spread the filling over both sheets very evenly. Now you have 6 identical pieces that are ready to be lifted and placed onto the plate.
posted:
10/29/2010
i thought it was delicious. and the recipe was easy to understand. if you've made rolled cakes before.
posted:
10/29/2010
Poor instructions. I have read through several times. Envision a vast cake and goop wasteland in my kitchen. Please clarify instructions. It is a lovely cake and I want to make it. And I don't see any stars to rate it.
posted:
10/29/2010
I attempted this last night and I agree with the previous reviews - not good. I consider myself an accomplished baker so I was surprised at how poorly this turned out. It makes no sense to me to leave a few pieces to cool flat and to roll the second cake. Even though the cake was nice and moist, it did not stand up to being bent and it all cracked and crumbled. At least it made for a nice trifle, which was my backup plan.
posted:
10/27/2010
This cake was ruined by the horrible directions; DO NOT ATTEMPT. I have posted 4 separate reviews and Kraft is refusing to publish them on this site.
posted:
10/27/2010
I havent tried to make it, but would really like to...only, it's not real detailed and sounds a little confusing. So dont think I'll attempt it. Seems that's the census of most people who commented.
posted:
10/27/2010
The recipe is very confused, you should make a video about it, anyway, I will make it but using my imagination cause it looks so delicious. Catalina
posted:
10/27/2010
Alot of readers were confused with the instructions for this cake, but after reading it, all you are basically doing is making a jelly roll with one of the strips of cake and after frosting one side of the remaining strips place the frosted side of the cake strip against the roll thus adding layers. Hope this helps! Sounds too good not to try.
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