4 Squares (1 oz) of
-unsweetened chocolate
2 c Sugar
1 1/2 c Buttermilk
2 c Flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
3/4 c Butter or margarine
3 Eggs
1 ts Vanilla.
Martha Washington Devil’s Food Cake (from Baker’s 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
Hershey’s cocoa box.
Yields
6 Servings
