Black devil's food cake

Yield: 1 Servings

Measure Ingredient
1 cup Cocoa
2 cups Strong; hot coffee
3 cups Flour
2 teaspoons Baking soda
½ teaspoon Baking powder
1 pinch Salt
4 Eggs
1 cup Margarine; softened
2¼ cup Sugar
2 teaspoons Vanilla extract
½ teaspoon Almond extract
6 Marachino cherries; diced, (optional- I've never used them) (up to 8)

Preheat oven to 325 F. Grease a 9x13-inch cake pan. Mix cocoa and coffee together in a small bowl until there are no lumps. In a separate bowl combine dry ingredients. Beat together eggs, margarine, sugar, and vanilla and almond extracts in a large mixer bowl. Add flour mixture alternately with the cocoa-coffee mixture, beginning and ending with dry ingredients (fold in cherries). Pour batter into prepared pan and bake for 45 minutes to an hour, or until toothpick inserted in center comes out clean (start checking at 45 minutes- with my oven, it's usually almost done by then- it's not as good if it dries out).

Posted to JEWISH-FOOD digest Volume 98 #022 by Lori Vingot <elivingt@...> on Jan 11, 1998

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