Best Devil's-Food Cake
|Unsweetened chocolate square||3|
|Unsweetened chocolate||3 Ounce|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||2 Teaspoon|
|Butter/Regular margarine||1⁄2 Cup (8 tbs), softened|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Light brown sugar||2 1⁄2 Cup (40 tbs)|
|Light brown sugar||2 1⁄2 Cup (40 tbs), firmly packed|
|Vanilla extract||2 Teaspoon|
|Sour milk/Buttermilk||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Quick fudge frosting||2 Cup (32 tbs)|
Melt chocolate over hot, not boiling, water.
Preheat oven to 350F.
Grease well and flour two 9-by-1-1/2-inch layer-cake pans; or three 8-by-l 1/2-inch layer-cake pans.
Sift flour with soda and salt; set aside.
In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla until light and fluffy—about 5 minutes—occasionally scraping side of bowl with rubber scraper.
At low speed, beat in chocolate.
Beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
Beat just until smooth—about 1 minute.
Beat in water just until mixture is smooth.
Bat- ter will be thin.
Pour batter into prepared pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Remove from pans; cool thoroughly on wire racks.
Fill and frost with Quick Fudge Frosting, or as desired.