Devil’s Food Cake

Ingredients

• 1 cupful butter or margarine
• % teaspoon salt
• 2 cupfuls sugar
• 1 teaspoonful vanilla
• 3 squares chocolate, melted
• 5 eggs
• 1 cupful buttermilk
• 21% cupfuls flour (Swans Down)
• 1 teaspoonful soda dissolved in
• 1 tablespoonful boiling water

Method

1. 1

   Cream the shortening and add sugar gradually while creaming.

2. 2

   Add melted chocolate and mix well.

3. 3

   Add egg yolks and beat mixture thoroughly.

4. 4

   Sift flour with salt and add alternately with buttermilk.

5. 5

   Stir in the vanilla and dissolved soda.

6. 6

   Last fold in the stiffly beaten egg whites.

7. 7

   Bake in three 9-inch greased and floured layer tins in a moderate oven of 375° F. for 20 minutes or in a greased and floured loaf pan at a temperature of 350° F. for 1 hour.

8. 8

   Frost with All-Round or any other desired icing.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 37. The excerpt below is the record exactly as published.

Devil’s Food Cake 1 cupful butter or margarine % teaspoon salt 2 cupfuls sugar 1 teaspoonful vanilla 3 squares chocolate, melted 1 teaspoonful soda dissolved in 5 eggs 1 tablespoonful boiling 1 cupful buttermilk water 21% cupfuls flour (Swans Down) Cream the shortening and add sugar gradually while creaming. Add melted chocolate and mix well. Add egg yolks and beat mixture thoroughly. Sift flour with salt and add alternately with buttermilk. Stir in the vanilla and dissolved soda. Last fold in the stiffly beaten egg whites. Bake in three 9-inch greased and floured layer tins in a moderate oven of 375° F. for 20 minutes or in a greased and floured loaf pan at a temperature of 350° F. for 1 hour, Frost with All-Round or any other desired icing. Nut Cake Lob. stieas 114 lbs. citron 1 Ib. butter 11% lbs. shelled pecans 1 lb. flour (Swans Down) 2 tablespoons nutmeg 10 eggs % tumbler brandy 1 lb. white raisins Mix in usual manner. When done pour wine glass of brandy over while hot. Mary LAUGHINGHOUSE. 90 THE WILSON CooK Book Walker Fruit Cake 12 eggs 1 cup jam 1 pound butter 2144 pounds sugar 2 pounds dates 1% teaspoon cloves 1 pound almonds 2 teaspoons baking powder 1 pound flour (Swans Down) _ 4 teaspoon soda 2 pounds figs 2 tablespoons cinnamon 4 pounds raisins 1 tablespoon nutmeg 1 cup molasses 1 pound pecans Mrs. HERBERT ELLIS. Japanese Fruit Cake 2 cups sugar 6 eggs 1 cup butter 1, of a grated fresh cocoanut 3 cups flour Licup pecans 1 cup sweet milk 1 box seedless raisins 4 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg Cream butter and sugar, add beaten egg yolks, and then sift together dry ingredients, and add then alternately with the milk. Next add the raisins which have been floured well, the cocoanut and nuts, and lastly the stiffly beaten egg whites should be folded in. Bake in 6 layers, average size or 4 in very large square pans. Works well when made into two 3-layer cakes as this makes a nicer sized slice when cut. Filling 2 cups sugar 2 lemons 4 tablespoons flour 2 oranges 1% cups boiling water Grated rind 22 fresh cocoanut Mix sugar and flour. Peel oranges and lemons and remove seeds. Cut into small pieces on to the sugar and flour. Mix together and add the boiling water slowly, stirring constantly. Place over low flame and cook until thick. If mixture gets too thick before you think it has cooked sufficiently, more boiling water may be added. Stir often while cooking. When very thick add grated cocoanut and cook 2 minutes. Remove from fire, cool and spread between layers and on top. Mince Meat Fruit Cake 44 cup melted sugar 1 cup nuts 1 cup sugar 1% cup citron Yolks of 2 eggs 2 cups flour (Swans Down) 1 cup raisins (scalded and 1 tablespoon boiling water

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