| 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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