Devil's food cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cocoa |
| 1⅓ | cup | Sugar |
| ⅔ | cup | Vegetable Shortening Like |
| Crisco | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla Extract |
| 1 | cup | Buttermilk |
| 3 | Eggs | |
| 1¾ | cup | Cake Flour -- sifted |
| 1¼ | teaspoon | Baking Soda |
| White Mountain Icing -- (see | ||
| Recipe) | ||
Directions
Preheat oven to 350 F. Combine cocoa and sugar. Place shortening, salt, and vanilla in a mixing bowl. Add sugar-cocoa mixture in fifths, creaming 100 strokes (about 2 mins with electric mixer) after each addition and adding 2 Tbs of the buttermilk after the 3rd addition of the sugar-cocoa mixture. Add eggs, one at a time, beating 100 strokes after each addition. Sift flour and baking soda together 3 times. Add flour in fourths, alternating with remaining milk in thirds, beating 50 strokes for each addition of flour and 25 strokes for each addition of milk. Pour into 2 greased and floured 9-inch layer pans and bake for 25 to 35 mins. Prepare icing and spread on each layer and sides of cooled cake.
Yield: 8 to 10 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking