Devil's Food Cake

Ingredients

• 1/2 cup butter
• 2 cups light brown sugar (sifted, not packed)
• 2 eggs
• 3 squares chocolate (bitter) melted
• 1 1/2 cups sweet milk
• 2 cups flour (sifted)
• 1 rounded tsp. soda
• 1 tsp. vanilla

Method

1. 1

   Cream butter, add brown sugar gradually and continue creaming until light and fluffy.

2. 2

   Then add eggs one at a time, then the melted chocolate.

3. 3

   Add flour and milk alternately.

4. 4

   Put the soda in the last 1/2 cup milk.

5. 5

   Put in the vanilla and finish with a little of the flour.

6. 6

   Bake in three 9 inch layer pans at 325 - 350 degrees for 20 - 25 minutes.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 9. The excerpt below is the record exactly as published.

1 cup butter + tsp. baking powder I tbsp. vanilla or almond extract Bake at 250 degrees for 3 hours. Mrs. W. W. Ernst FARMERS FRUIT CAKE Pecups diicd*applese cutitine 2 cups sorghum molasses l cup sugar 2 eggs iscupybutter Or margarine 1 + cup water mixed with l$ tsp. soda 5 cup of coffee 2 cups raisins 1 cup chopped nuts 1 cup of chopped mixed gum drops 4 cups flour + tsp. salt tsp. ‘Cloves ltsp. cinnamon latspyenutmesg Soak apples overnight in water. Drain, then boil in molasses until preserved. Cream sugar and butter, add eggs, beat well; sift flour and spices 49 CAKES and add to creamed mixture with water and coffee. Add apples, raisins, nuts and gum drops. Beat well. Bake in 10 inch tube pan at 300 degrees for 1} hours. Mrs. James C. Dillon WHITE CHOCOLATE CAKE + lb. white chocolate 2+ cups cake flour + cup boiling water ltsp. baking soda 1 cup butter or 1 cup buttermilk margarine 4 egg whites 2 cups sugar 1 cup chopped pecans 4 egg yolks 1 cup flaked coconut 1 tsp. vanilla | Melt chocolate in } cup boiling water. Set aside to cool, Cream together butter or margarine and sugar until mixture is fluffy. Mix in egg yolks, one ata time, beating well after each addition. Add melted chocolate and vanilla. Sift together cake flour and soda and add to creamed mixture with buttermilk. Do not over mix at this point. Beat egg whites until stiff and fold in. Gently stir in pecans and coconut. Pour into three greased and floured 9 inch layer cake pans. Bake in a 350 degree oven for 20 minutes or until cake test done. Turn out, cool and frost as desired. Frosting: Mix together 1 small can evaporated milk, 1 cup 50 CAKES Sugar and 4 tbsp. butter or margarine. Bring to a boil stirring constantly. Have ready 3 slightly beaten egg yolks and blend into cooked mixture. (Be careful to avoid scram- bling the eggs!). Add 1tsp vanilla and cook, stirring over low heat until thick--about 15 min- MULES, Remove from heat and add 1 can flaked coconut and 1 to l 4 cups chopped pecans; beat until fluffy and of. a consistency to spread. Mrs... Lewis: R., Hill DEVIL'S FOOD CAKE + cup butter 2 cups light brown sugar (sifted, not packed) 2eggs 3 squares chocolate (bitter) melted 1 + cups sweet milk 2 cups flour ( sifted) 1 rounded tsp. soda 1 tsp. vanilla Cream butter, add brown sugar gradually and continue creaming until light and fluffy. Then add eggs one at a time, then the melted choco- late. Add flour and milk alternately. Put the soda in the last } cup milk. Put in the vanilla and finish with a little of the flour. Bake in three 9 inch layer pans at 325 - 350 degrees for 20 - 25 minutes. Do not over bake or you will have a dry cake. This cake should be light and moist. Frost with your favorite white icing. Mrs. Henry Crotts 51 CAKES RED DEVIL'S FOOD CAKE 2 cups sugar 1 cup butter 1 cup buttermilk 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.