An accelerated shelf-life test was developed to estimate the texture of devil's food cake stored 21 d at 21 °C, by studying the effects of packaging film water permeability and storage temperature over time. Best results were obtained after 7 d at 34 °C with low water permeability films. The test was used to determine the effects of 28 ingredient combinations on the incidence of cake staling. Staling was greatly reduced by partly replacing shortening with butter and glucose with sucrose. To a lesser extent, replacement of natural cocoa with dutched cocoa and use of high concentrations of fats, sugars, egg whites, or sodium bicarbonate also slowed staling rate.

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