Martha Washington Devil's Food Cake Recipe

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Martha Washington Devil's Food Cake Ingredients

4 squares (1 oz) of unsweetened choco, late
2 cup sugar
1 1/2 cup buttermilk
2 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup butter or margarine
3 eggs
1 tsp vanilla.

A Recipe for
Martha Washington Devil's Food Cake

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Recipe for Martha Washington Devil's Food Cake is one of thousands in the Recipes-to-go Dessert Cookbook.

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Martha Washington Devil's Food Cake Recipe
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This is a recipe for Martha Washington Devil's Food Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Martha Washington Devil's Food Cake recipe - a tasty recipe for you to add to your collection!
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Martha Washington Devil's Food Cake

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Martha Washington Devil's Food Cake Directions

Martha Washington Devil's Food Cake (from Baker's Book of Chocolate
Riches)

Melt chocolate in a saucepan over a very low heat, stirring
constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the
buttermilk. Stir until well blended. Cool thoroughly. Mik flour,
baking powder, soda and salt. Cream butter, and gradualy beat in
the remaining 1 1/2 cups sugar. Continue beating until light and
fluffy. Add eggs, one at a time, beating thoroughly after each. Blend
in about one-fourth of the flour mixture, then add the chocolate &
vanilla. Alternately add the remaining flour and buttermilk, beating
after each addition until smooth.

Pour into two 9 inch greased & floured pans, and bake at 350 for
about 40 minutes.

I used a cream cheese frosting on the outside and filled the space
between the layers with the chocolate frosting recipe on the
Hershey's cocoa box.

Serves: 6

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