Red Devil's Food Cake Recipe
Ingredients
| Sugar | 2 Cup (16 tbs), sifted | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Margarine | 1/2 Cup (16 tbs) | |
| 1 scant tsp. red food coloring | ||
| Flour | 2 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| 4 heaping Tbsp. cocoa | ||
| Baking soda | 1 1/2 Teaspoon | |
Directions
Sift sugar before measuring.
Beat sugar into eggs and margarine, mixing well.
Sift flour and cocoa together at least 3 times.
Alternate adding cocoa mixture and buttermilk to egg/sugar base, mixing between additions.
Add coloring and vanilla.
Add 1/2 cup only of boiling water to batter; mix well.
Add baking soda to remaining boiling water; stir briefly until soda mixture "foams up" in measuring cup.
Add remaining soda into batter just until combined.
Overheating at this point will cause the cake to fall.
Bake in greased 9 1/2 x 13-inch pan at 350° for 30 to 35 minutes.
Center of cake should spring back when touched.
This cake is very moist and will stay fresh about 4 days, if it lasts that long!
Beat sugar into eggs and margarine, mixing well.
Sift flour and cocoa together at least 3 times.
Alternate adding cocoa mixture and buttermilk to egg/sugar base, mixing between additions.
Add coloring and vanilla.
Add 1/2 cup only of boiling water to batter; mix well.
Add baking soda to remaining boiling water; stir briefly until soda mixture "foams up" in measuring cup.
Add remaining soda into batter just until combined.
Overheating at this point will cause the cake to fall.
Bake in greased 9 1/2 x 13-inch pan at 350° for 30 to 35 minutes.
Center of cake should spring back when touched.
This cake is very moist and will stay fresh about 4 days, if it lasts that long!
Chef
