Martha washington's devil's food

 
                      MARTHA WASHINGTON'S DEVIL'S FOOD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Unsweetened Chocolate
    1       c            Sugar
      1/2   c            Buttermilk or sour milk
      1/2   c            Cake Flour -- sifted
    1 1/2   ts           Baking Powder
      3/4   ts           Soda
      1/2   ts           Salt
      1/2   c            Butter or shortening
      3/4   c            Sugar
    3                    Eggs -- well beaten
    1       c            Buttermilk or sour milk
    1       t            Vanilla
 
   Melt chocolate over boiling water; add 1 cup sugar and 1/2 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 3/4 cup sugar gradually, and cream
   together until light and fluffy. Add eggs and beat well. Add about 1/4 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
   15x9x2- 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 Martha Washington's Fudge Frosting (See recipe). Or add chopped
   nut meats to part of frosting and use as filling. This recipe has been
   adapted to modern measurements from Marthas Washington's own recipe. It is
   an excellent choice for February parties or for any occasion where a deluxe
   cake is desired.
   
   Kate Smith Collection, (as adapted from Martha Washington's recipe)
   Published 1940 by General Foods Corp. (Courtesy of Barb Day)
  
 
 
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