Martha Washington's Devil's Food Cake
Yield
8 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
buttermilk
|
|
| ½ | cup |
cake flour
sifted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
or shortening |
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
buttermilk
|
|
| 118 | ml |
cake flour
sifted |
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
or shortening |
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Melt chocolate over boiling water; add 1 cup sugar and ½ cup buttermilk and stir over boiling water until sugar is dissolved.
Cool.
Sift flour once, measure, add baking powder, soda, and salt and sift together three times.
Cream butter thoroughly add ¾ cup sugar gradually, and cream together until light and fluffy.
Add eggs and beat well.
Add about ¼ of flour mixture, mix thoroughly; add chocolate mixture and blend.
Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition.
Add vanilla.
Bake in greased 15 x 9 x 2- inch pan, in a moderate oven ( 35O degrees F) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully.
Spread tops and sides with frosting.
Or add chopped nut meats to part of frosting and use as filling.
