Most Popular Menu Devil's Food Cake I

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Devil's Food Cake I

"This is an old fashioned, however smooth-to-make satan's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an antique Philadelphia Bakery. Great while frosted with Chocolate Fudge Buttercream Frosting."

Ingredients :

half cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 1/4 cups all-motive flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/four cup milk
1 teaspoon distilled white vinegar

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five degrees C). Lightly grease and flour one 9x13 inch pan or two nine inch spherical pans.
In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to chill barely.
Cream collectively the sugar and the eggs till mild in color. Add the chocolate combination to the eggs and mood combination by beating properly (so you don't grow to be with scrambled eggs!) Add 1 cup boiled water (nonetheless warm) and blend properly. Mixture may be very liquid.
Mix collectively the flour, baking soda, and salt. Add this combination to the chocolate combination and blend properly.
Mix collectively the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
Bake at 350 tiers F (one hundred seventy five stages C) for 30 minutes or until a toothpick inserted in the middle comes out smooth. Cake divides well for filling with mousse, or ganache, or black woodland fillings. The exceptional clue to this cake being almost executed is that you'll begin to smell the aroma of chocolate filling your own home!

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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