Martha Washington Devils Food Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 Squares: , (1 oz) of unsweetened chocolate
2 cup: Sugar,
1 1/2 cup: Buttermilk,
2 cup: Flour,
1 1/2 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Salt,
3/4 cup: Butter or margarine,
3: Eggs,
1 tsp: Vanilla.,
Directions:
Martha Washington Devils Food Cake (from Bakers Book of Chocolate
Riches)
Melt chocolate in a saucepan over a very low heat, stirring
constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the
buttermilk. Stir until well blended. Cool thoroughly. Mik flour,
baking powder, soda and salt. Cream butter, and gradualy beat in
the remaining 1 1/2 cups sugar. Continue beating until light and
fluffy. Add eggs, one at a time, beating thoroughly after each. Blend
in about one-fourth of the flour mixture, then add the chocolate &
vanilla. Alternately add the remaining flour and buttermilk, beating
after each addition until smooth.
Pour into two 9 inch greased & floured pans, and bake at 350 for
about 40 minutes.
I used a cream cheese frosting on the outside and filled the space
between the layers with the chocolate frosting recipe on the
Hersheys cocoa box.
Source from luhu.jp
Riches)
Melt chocolate in a saucepan over a very low heat, stirring
constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the
buttermilk. Stir until well blended. Cool thoroughly. Mik flour,
baking powder, soda and salt. Cream butter, and gradualy beat in
the remaining 1 1/2 cups sugar. Continue beating until light and
fluffy. Add eggs, one at a time, beating thoroughly after each. Blend
in about one-fourth of the flour mixture, then add the chocolate &
vanilla. Alternately add the remaining flour and buttermilk, beating
after each addition until smooth.
Pour into two 9 inch greased & floured pans, and bake at 350 for
about 40 minutes.
I used a cream cheese frosting on the outside and filled the space
between the layers with the chocolate frosting recipe on the
Hersheys cocoa box.
Source from luhu.jp