Martha Washington Devil's Food Cake
Yield
8 servingsPrep
30 minCook
40 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
unsweetened chocolate
1 ounce squares |
*
|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
buttermilk
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
unsweetened chocolate
1 ounce squares |
*
|
| 473 | ml |
sugar
|
|
| 355 | ml |
buttermilk
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
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 1½ 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 and vanilla.
Alternately add the remaining flour and buttermilk, beating after each addition until smooth.
Pour into two 9 inch greased and floured pans, and bake at 350℉ (180℃) for about 40 minutes.
