Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Squares (1 oz) of |
| \N \N | Unsweetened chocolate |
| 2 cups | Sugar |
| 1½ cup | Buttermilk |
| 2 cups | Flour |
| 1½ teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ¾ cup | Butter or margarine |
| 3 \N | Eggs |
| 1 teaspoon | Vanilla. |
Contributed to the echo by: Sharon Goldwasser Originally from: "Baker's Books of Chocolate Riches" Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches) Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add ½ cup of the sugar and ½ cup of the buttermilk. Stir until well blended. Cool thoroughly. Mix flour, baking powder, soda and salt.
Cream butter, and gradualy beat in the remaining 1-½ cups sugar.
Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth.
Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes.
I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey's cocoa box.