The best delicious Martha Washington's Devil's Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Martha Washington's Devil's Food Cake recipe today!
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4 oz Unsweetened Chocolate
1 c Sugar
1/2 c Buttermilk; or sour milk
1/2 c Cake Flour; sifted
1 1/2 ts Baking Powder
3/4 ts Soda
1/2 ts Salt
1/2 c Butter; or sbortening
3/4 c Sugar
3 Eggs; well beaten
1 c Buttermilk; or sour milk
1 ts Vanilla
Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup butterrmilk
and stir over boiling water until sugar is dissolved. Cool. Sift flour
once, measure, add baking powder, soda, and salt and sift together three
times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream
together until light and fluffy. Add eggs and beat well. Add about 1/4 of
flour mixture, mix thoroughly; add chocolate mixture and blend. Add
remaining flour, altenately with buttermilk, a small Amount at a time; beat
very thoroughly after each addition. Add vanilla. Bske in greased 15x9x2-
inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is
done. When cold, trim edges, cut in half crosswise, and put together as a
two-layer cake, matching edges carefully. Spread tops and sides with
Martha Washington’s Fudge Frosting (See recipe). Or add
chopped nut meats to part of frosting and use as
filling. This recipe has been adapted to modern
measurements from Martha Washington’s own recipe.
It is an excellent choice for February parties or for any occasion where
a deluxe cake is desired. Kate Smith Collection, as adapted from Martha
Washington’s recipe Published 1940 by General Foods Corp.
From
Yields
1 Servings
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