Devil’s Food Cake

Ingredients

• ¥4 cup butter or substitute
• 2 eggs
• 1 cup dark brown sugar
• 3 cups Swans Down cake flour
• 1 cup light brown sugar
• 14 teaspoon salt
• % cup sour milk
• 1 teaspoon soda
• 72 cup boiling water
• 1/4 squares chocolate, melted
• 1 teaspoon vanilla, Bee Brand
• (or 44 cup cocoa)

Method

1. 1

   Cream butter, add one cup sugar gradually, creaming mixture thoroughly.

2. 2

   Beat eggs until light, add the other cup of sugar to the eggs, mixing well.

3. 3

   Add this egg mixture to the creamed butter and sugar and beat hard.

4. 4

   Sift flour once, measure, add salt and sift three times, then add to the first mixture alternating with the sour milk, beating batter hard after each addition of flour and milk.

5. 5

   Into the boiling water stir the soda and the melted chocolate or cocoa, and beat into the cake mixture.

6. 6

   Add vanilla.

7. 7

   Bake in three layers in a moderate oven.

8. 8

   Spread a white icing between the layers and on top and sides of cake.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 36. The excerpt below is the record exactly as published.

Devil’s Food Cake ¥4 cup butter or substitute. 2 eggs. 1 cup dark brown sugar. 3 cups Swans Down cake flour. 1 cup light brown sugar. 14 teaspoon salt. % cup sour milk. 1 teaspoon soda. 72 cup boiling water. 1/4 squares chocolate, melted 1 teaspoon vanilla, Bee Brand. (or 44 cup cocoa)

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