Citrus Devil's Food Cake
Yield
1 cakePrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar
|
*
|
| 1 | cup |
cocoa powder
|
|
| 1 ½ | cups |
grapefruit juice
|
|
| 2 | cups |
cake flour
sifted |
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar
|
*
|
| 237 | ml |
cocoa powder
|
|
| 355 | ml |
grapefruit juice
|
|
| 473 | ml |
cake flour
sifted |
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
separated |
|
Directions
Combine 1 cup brown sugar, cocoa and 1 cup grapefruit juice.
Cook until thickened, stirring constantly.
Cool. Sift flour, baking powder and soda together.
Cream shortening with remaining cup of sugar until fluffy.
Add beaten egg yolks and beat thoroughly.
Add sifted dry ingredients and remaining grapefruit juice alternately in small amounts, beating well after each addition.
Fold in cooled chocolate syrup and mix thoroughly.
Fold in stiffly beaten egg whites.
Pour into greased pans and bake in a 350℉ (180℃) oven for 30 minutes.
