Talk:Devil's food cake
|WikiProject Food and drink||(Rated Stub-class, Low-importance)|
Does the whole recipe really need to be on this page? Why not just a link to a website with the recipe on it? Jmlk17 20:43, 19 April 2007 (UTC) Recipes belong over on Wikibooks:Cookbook - they are specifically excluded from Wikipedia (see WP:ISNOT#HOWTO) and should be transwikied to the Cookbook FlagSteward 02:08, 2 October 2007 (UTC)
Is it just me, or does the name "devil's Food" seem a tiny bit racist. (It's a chocolate cake). LOL I think racism is funny though —Preceding unsigned comment added by 184.108.40.206 (talk) 17:53, 26 April 2008 (UTC)
- Some black fanatic retard thought this and black hole were racist! Who thinks of devil's food cake as associated with black people? I don't! Your theory's kinda dumb! JustN5:12 (talk) 01:28, 12 July 2008 (UTC)
- Well, I find it ironic that DEVILS food cake is chocolate and ANGELS food cake is white... that's not right... —Preceding unsigned comment added by 220.127.116.11 (talk) 01:07, 23 October 2008 (UTC)
- Because the cake was red when it was made, that's not wrong.
that's what i've always thought. ugh i'm so sick of ppl assuming everything is racist. btw i just ate chocolate cake and it was gooooood!
- I agree with the statement that there's no indication of any connection to skin color. There's also no negative connotation that I know of with Devil's Food cake, other than it's sinfully good. Yummo! ChildofMidnight (talk) 00:45, 30 June 2009 (UTC)
- There's a brief mention of this controversy in the Black hole naming controversies article. Stonemason89 (talk) 22:09, 3 June 2010 (UTC)
This is the dumbest thing I've ever read in my life. 18.104.22.168 (talk) 04:36, 8 November 2010 (UTC)
"Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes."
"There’s also a scientific myth associated with Red Velvet Cake. It has sometimes been asserted that the cake’s red color comes from a chemical reaction between the baking soda and the chocolate in the recipe. This is the result of a simple misunderstanding of the chemistry involved. While cocoa powder contains anthocyanins (red vegetable pigments) they are only red in the presence of acids –they turn blue-green in the presence of bases. When cocoa is mixed with the baking soda, a base, the combination should turn the cake an unappetizing brownish-gray. It doesn’t, of course, because the anthocyanins are present in very small quantities, and any color shift is masked by the more prominent brown of the chocolate." 
Having made this cake, I will tell you the above correct.
Starlilyth (talk) 04:36, 16 March 2012 (UTC)
It is considered a counterpart to the white or yellow angel food cake.
By who? The angel food cake was invented many years after Devil's food, and they're completely different kinds of cake. Their only relation is biblical reference. I'm going to remove this if no one objects. Signature (talk) 21:11, 24 April 2012 (UTC)