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MARTHA WASHINGTON’S DEVIL’S FOOD
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Source: Kate Smith
| 4 squares | Baker’s Unsweetened Chocolate |
| 1 cup | sugar |
| 1/2 cup | buttermilk or sour milk |
| 2 1/2 cups | sifted Swans Down Cake Flour |
| 1 1/2 teaspoons | Calumet Baking Powder |
| 3 teaspoon | soda |
| 1/2 teaspoon | salt |
| 1/2 cup | butter or other shortening |
| 3/4 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 1/2 cup buttermilk 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, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2-inch pan, in a moderate oven (350° 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. Or add chopped nut meats to part of frosting and use as filling.
This recipe has been adapted to modem measurements from Martha Washington’s own recipe. It is an excellent choice for February parties or for any occasion where a de luxe cake is desired.
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