1/2 cup (scant) cocoa
1/2 cup hot water
3/4 cup margarine
1 3/4 cup sugar
2 each eggs, slightly beaten
1 cup milk, minus 1 tbsp.
1 tbsp vinegar
2 1/2 cup cake flour
2 tsp baking soda
1 tsp vanilla
A Recipe for
Old Devil's Food Cake
sing Sage: |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Old Devil's Food Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
If you enjoy this Old Devil's Food Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This is a recipe for Old Devil's Food Cake from the recipe cookbook of Recipes-to-go (Dessert)
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Food Tip |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
IN A SMALL BOWL COMBINE COCOA WITH HOT WATER. LET COOL. IN A LARGE
BOWL CREAM TOGETHER THE MARGARINE AND SUGAR. ADD EGGS AND BEAT UNTIL
FLUFFY. STIR IN COCOA MIXTURE. MIX MILK AND VINEGAR. MIX FLOUR AND
SODA. ADD ALTERNATELY WITH MILK TO CREAMED MIXTURE, BEATING WELL
AFTER EACH ADDITION. ADD VANILLA AND MIX UNTIL SMOOTH. LINE 3 NINE
INCH CAKE PANS WITH WAX PAPER, COVERING BOTTOM AND 1/4" OF THE SIDES.
DO NOT GREASE OR FLOUR. DIVIDE BATTER INTO THE THREE PANS. BAKE AT
350 DEG F. FOR 20 TO 25 MINUTES OR UNTIL A WOOD PICK COMES OUT CLEAN.
ICE WITH CARAMEL ICING.
Serves: 12
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