Doctored Up Devil’s Food Cake

Doctored Up Devil’s Food Cake

Baking has never been my forte. I have made a few box cakes in the past, only to be mediocre at best. I’ve tried to bake from scratch but tend to lose focus. I’m still holding out for Hardly Homemade husband, Adam, to be the baker’s man. He definitely has more potential than I do in that area because he’s got the sweet tooth and can keep his eyes on the prize. In general, baking is really a science, and if you get one measurement wrong or leave an ingredient out, it can ruin the outcome and better luck next time. While cooking, on the other hand, is all about eye balling, taste as you go, walk away from it and come back, and that’s more my thing.

I feel so lucky to have been introduced to this Doctored Up Devil’s Food Cake from my friend Mindy who is a local Rhode Island baking and cooking enthusiast. Mindy, thank you for this recipe! I can’t believe I made a cake this good. Everyone at my son’s 6th birthday party couldn’t believe I made it either because they have all had my sub par out of the box cakes before, and this was NOT that. This will forever be my go to birthday party cake, and I am forever grateful that you came up with this and shared your secret recipe with us!

Mindy makes the most divine cookies, brownies and cakes I have ever tasted. She is also an impeccable cook and has mastered the art of tie dye. So if you make this cake, and I strongly suggest you do, please send all the positive feedback for this cake her way on Instagram @mindymagic or her other handle @top_of_the_drawer_tie_dye


  • Devil’s Food Cake (from the box)
  • Store-bought whipped vanilla frosting
  • sour cream
  • chocolate syrup
  • cocoa powder

This cake will serve 6-10, and it’s enough for one 8-inch round, so I doubled the recipe and used a square cake pan to feed 16. You could also double it and use two 8-inch rounds.

Doctored Up Devil's Food Cake

September 28, 2020
: 6-10


  • 1 box Devil's Food Cake prepared according to box with the water, eggs and oil
  • 1/2 c sour cream
  • 1/3 c chocolate syrup (about 3 big squirts)
  • 1/2 c cocoa powder
  • 1/3 c mini chocolate chips (optional)
  • 1 container of whipped vanilla frosting (from the jar)
  • Step 1 Preheat oven according to box instructions. Mix all the ingredients up to frosting together in a mixing bowl. Grease and flour your pan. Pour cake mix into pan and bang on the counter top a few times to get the air bubbles out.
  • Step 2 Bake according to box instructions. Cake is done when a toothpick comes out clean. When cake is cool, you can frost it. Enjoy!