Devil's Food Cake
|
| |
| 2 cup | sifted all purpose flour |
| 1-1/4 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 cup | shortening |
| 2 cup | sugar |
| 1/2 cup | cocoa |
| 1 tsp | vanilla extract |
| 1/2 cup | buttermilk |
| 2 | eggs, beaten |
| |
| Grease bottoms of two 8 inch round micro proof cake pans. Line bottoms |
| with waxed paper cut to size. Set aside. In large bowl, sift together |
| flour, baking soda, and salt. Set aside. In separate large bowl, cream |
| shortening, sugar, cocoa, and vanilla until light and fluffy. Put 1 cup |
| water in 2 cup glass measure. Cook on HI for 2 1/2 minutes, or until water |
| boils. Stir water, buttermilk, and eggs into creamed mixture. Beat well. |
| Add all dry ingredients and beat until smooth. Pour batter equally into |
| prepared cake pans. Cook, one pan at a time, on low for 8 minutes. Rotate |
| pan one quarter turn. Cook on HI for 1 to 2 minutes, or until toothpick |
| inserted in center comes out clean Remove from oven. Let stand 5 minutes. |
| Invert onto cooling rack. Remove waxed paper. Let cool thoroughly before |
| frosting. |
| |
| |
| |
| |
| (ID: 80996) Mirror: rec.food.recipes: Wed, Jul 31, 2002 |