Best Devil's-Food Cake Recipe
Ingredients
3 squares unsweetened chocolate
2-1/4 cups sifted* cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or regular margarine, softened
2-1/2 cups light-brown sugar, firmly packed
3 eggs
2 teaspoons vanilla extract
1/2 cup sour milk** or buttermilk
1 cup boiling water
Quick Fudge Frosting,
Sift before measuring.
To sour milk: Place 1-1/2 teaspoons lemon juice
or vinegar in measuring cup. Add milk to measure
1/2 cup. Let stand a few minutes before using.
Directions
Melt chocolate over hot, not boiling, water.
Let cool.
Preheat oven to 350F.
Grease well and flour two 9-by-1-1/2-inch layer-cake pans; or three 8-by-l 1/2-inch layer-cake pans.
Sift flour with soda and salt; set aside.
In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla until light and fluffy—about 5 minutes—occasionally scraping side of bowl with rubber scraper.
At low speed, beat in chocolate.
Beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
Beat just until smooth—about 1 minute.
Beat in water just until mixture is smooth.
Bat- ter will be thin.
Pour batter into prepared pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Remove from pans; cool thoroughly on wire racks.
Fill and frost with Quick Fudge Frosting, or as desired.
Let cool.
Preheat oven to 350F.
Grease well and flour two 9-by-1-1/2-inch layer-cake pans; or three 8-by-l 1/2-inch layer-cake pans.
Sift flour with soda and salt; set aside.
In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla until light and fluffy—about 5 minutes—occasionally scraping side of bowl with rubber scraper.
At low speed, beat in chocolate.
Beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
Beat just until smooth—about 1 minute.
Beat in water just until mixture is smooth.
Bat- ter will be thin.
Pour batter into prepared pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Remove from pans; cool thoroughly on wire racks.
Fill and frost with Quick Fudge Frosting, or as desired.
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