Devils Food Cake
- 2 cups sugar
- 1 cup shortening
- 1 tsp salt
- 2 eggs
- 1 cup sour milk
- 2 tsp baking soda
- 2 cups flour
- ½ cup cocoa
- 1 cup boiling water
Mix [wprm-ingredient text=”2 cups sugar” uid=”0″], [wprm-ingredient text=”1 tsp salt” uid=”2″] and [wprm-ingredient text=”1 cup shortening” uid=”1″] well.
In a separate container, Mix [wprm-ingredient text=”1 cup sour milk” uid=”4″] and [wprm-ingredient text=”2 tsp baking soda” uid=”5″] until soda has been dissolved.
Add [wprm-ingredient text=”2 eggs” uid=”3″], then the sour milk with baking soda.
Add sifted [wprm-ingredient text=”2 cups flour” uid=”6″], [wprm-ingredient text=”½ cup cocoa” uid=”7″] & [wprm-ingredient text=”1 cup boiling water” uid=”8″]
(no instruction in original recipe but put in cake pan.)
Bake at 350℉ for about 45 minutes
Devil’s food cake is a moist, rich chocolate layer cake. Because of differing recipes and changing ingredient availability over the 20th century, it is difficult to precisely qualify what distinguishes devil’s food from the more standard chocolate cake. However, it traditionally has more chocolate than a regular chocolate cake, making it darker in color and with a heavier texture. Devil’s food cake was invented in the United States in the early 20th century.
-via Wikipedia
