Devil food cake

Yield: 12 Servings

Measure Ingredient
1 cup Margarine
2½ cup Sugar
5 \N 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 \N Lump of butter
1 can (small) crushed pineapple; drained
\N \N Pecan halves


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, .

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