Recipe - Martha Washingtons Devils Food Cake

4 ounce Unsweetened Chocolate
1 cup Sugar
One half cup Buttermilk; or sour milk
One half cup Cake Flour; sifted
1 One half teaspoon Baking Powder
Three fourths teaspoon Soda
One half teaspoon Salt
One half cup Butter; or sbortening
Three fourths cup Sugar
3 Eggs; well beaten
1 cup Buttermilk; or sour milk
1 teaspoon Vanilla

Melt chocolate over boiling water; add 1 cup sugar and One half 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 Three fourths cup sugar gradually, and cream
together until light and fluffy. Add eggs and beat well. Add about One fourth 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
twolayer 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini