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| Devil's Food Cake |
| Yield: 1–10" cake, or 24
small cupcakes |
| Ingredients |
Amounts |
| Cocoa powder |
3/4 cup |
| Water, boiling |
2/3 cup |
| Vanilla extract |
1 tsp. |
| Butter, unsalted |
4 oz. |
| Vegetable shortening |
4 oz. |
| Sugar |
2 cup |
| Eggs |
4 ea. |
| Flour |
2 cup |
| Salt |
1 tsp. |
| Baking soda |
1 1/2 tsp. |
| Buttermilk |
1 cup |
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| Method |
- Make a paste out of the cocoa powder, water and vanilla extract.
Set aside to cool.
- Cream the butter, shortening and sugar until light and creamy.
Add the eggs one at a time until the mixture is very light and
fluffy. Slowly add the cooled chocolate paste and beat until the
mixture is smooth.
- Sift the flour, salt and baking soda. Measure out the buttermilk
and have everything close at hand. Turn the mixing speed to low
and add the flour and the milk alternately in three additions,
beating the batter only until smooth. When done, portion the batter
into cake or cupcake pans that have been prepared either by greasing
and flouring or with non-stick paper.
- Bake at 350°F, until the cake springs back slightly when
touched in the center. Cool.
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