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Best Devil's-Food Cake

andreaa's picture
Ingredients
  Unsweetened chocolate square 3
  Unsweetened chocolate 3 Ounce
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄2 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
  Eggs 3
  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)
Directions

Melt chocolate over hot, not boiling, water.
Let cool.
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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert

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