Devil's food cake

Yield: 8 servings

Measure 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)

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

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