| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Chocolate | 6 | Servings | |
INGREDIENTS
| 4 | Squares (1 oz) of unsweetened chocolate | |
| 2 | c | Sugar |
| 1 1/2 | c | Buttermilk |
| 2 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 3/4 | c | Butter or margarine |
| 3 | Eggs | |
| 1 | ts | Vanilla. |
INSTRUCTIONS
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 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mik flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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