Red devil's food cake - betty crocker
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | All-purpose flour |
| 1 | cup | Granulated sugar |
| ½ | cup | Packed brown sugar |
| ½ | cup | Shortening |
| 1½ | cup | Buttermilk |
| 1½ | teaspoon | Baking soda |
| 3 | cups | Powdered sugar |
| ⅓ | cup | Margarine/butter, softened |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 2 | ounces | Unsweetened chocolate |
| 2 | Eggs | |
| 1 | Rec. Creamy Vanilla Frosting | |
| 1½ | teaspoon | Vanilla |
| 2 | tablespoons | Milk, about |
Directions
CREAMY VANILLA FROSTING
Melt and cool the 2 ounces of chocolate. Heat oven to 350 degrees.
Grease and flour 2 round pans, 8 or 9 x 1½ inches. Beat all ingredients except Creamy Vanilla Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost cake with Creamy Vanilla Frosting. Creamy Vanilla Frosting: Mix powdered sugar and margarine.
Stir in vanilla and milk until smooth and of spreading consistency.~ ~ Source: Betty Crocker Creative Recipes, "In Love With Chocolate".