Devil food cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine |
| 2½ | cup | Sugar |
| 5 | Egg yolks; well beaten | |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Soda |
| 2 | cups | Sifted flour |
| 4 | tablespoons | Cocoa; sifted |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Sugar |
| 1 | can | (small) evaporated milk |
| 4 | tablespoons | Light corn syrup |
| 1 | Lump of butter | |
| 1 | can | (small) crushed pineapple; drained |
| Pecan halves | ||
Directions
FROSTING
Cream margarine and sugar; add other ingredients, mix well. Beat egg whites until stiff. Fold into mixture. Bake in 2 well greased cake pans at 350 degrees approximately 30 minutes. Cool.
To make frosting: Boil together 2-½ cups sugar, evaporated milk, syrup and butter. Brown lightly in a heavy skillet, ¾ cup sugar; add to the boiling mixture. Cook to a soft ball stage; cool and beat.
Place crushed pineapple between layers. Ice cake with frosting. Decorate top with pecan halves.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .