Some consider Devil’s Food Cake to be the rich counterpart to the light, white angel food cake. Devil’s Food Cake is generally more moist and airy than other types of chocolate cake, due to its use of baking soda. Baking soda raises the pH level of the cake, making it a deeper and darker mahogany color. Also, the use of hot or boiling water as the cake’s main liquid rather than milk is another common distinguishing factor of this type of cake.
Devil’s food cake was introduced to the United States in the early 1900’s. It is quite similar to red velvet cake and early on in the cakes History the desserts were interchangeable in some parts of the country, most popular in New Orleans, Louisiana.  Devil’s Food Cake got it’s moniker from is deep red Devil-like color, and light chocolatey flavor.  As time went on Devil’s Food Cake and Red Velvet Cake evolved into two different recipes; Devil’s Food focusing more on a deep dark chocolate look and flavor.  Although in most Southern States the Tradition red velvet is often still referred to as Devil’s Food Cake.
Devil’s Food Cake was one of the most popular cake desserts in the early 1900’s [1902-1910].  It was popularized in the 1950’s again by Waldorf Astoria Hotel (Waldorf Astoria Cake).  Rumor has it a man asked for the recipe to the Waldorf Astoria Cake and was told it would cost him $100 Dollars.  Stories circulate and it also became known as $100 Dollar Cake. – One cake has so many names! 
Finally in the 1970’s the cake lost popularity due to the red dye scare.  This is when it is believed Devil’s Food Cake went its separate way from red Velvet.  Companies didn’t want to loose business, and simply removed the red dye from their recipe, and began to market Devil’s Food as a dark rich chocolaty dessert.  So rich, it could be deadly, still has that Devilish link.  Today the term Devil’s Food is associated with dark rich chocolate and the name doesn’t limit itself to just cakes.  Candies, colors, cookies, and snacks use the term if heavy in chocolate.  For me growing up all I knew of Devil’s Food was the Chocolate version.  Although now that the Red Scare is well over Red Velvet is definite making a come back in stores and kitchens in America.  I think that the two have gone their separate ways at this point though, rather successfully I might add.  I chose to celebrate this holiday in the way I know how.  I had Entenmann’s Marshmallow Iced Devil’s Food Cake.  That is what Devil’s Food Cake means to me personally. – And it always makes me think of the Entenmann’s Commercials from when I was younger where some figure skater compared her love of skating to eating the delicate yet rich Devil’s Food Cake from Entenmanns.