Traditional Devil'S Food Cake
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Soda||1 1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
1. Preheat oven to moderate (350° F.). Grease the bottoms of two nine-inch layer cake pans, line with waxed paper and grease the paper.
2. Sift together in a large bowl or the bowl of an electric mixer the flour, sugar, cocoa, soda and salt. Add the shortening and two-thirds cup of the milk and mix. Beat two minutes by hand or at medium speed in the mixer. Add the remaining ingredients and beat two minutes longer.
3. Turn the batter into the prepared pans and bake on the lower shelf of the oven until the cake rebounds to the touch when pressed lightly in the center, thirty to thirty-five minutes.
4. Cool the cake in the pan five minutes. Turn out on a rack, remove the paper, cool and frost as desired.