Devil's Food Cake
This delicious recipe comes from the 1976 edition of Better Homes and Gardens New Cookbook. If you want a super moist and delicious tasting cake, this is it. It's even more wonderfully moist if you stir 1 1/2 cups of grated zucchini into the batter right before you pour it into your pans.
1/2 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, seperated
2 1/2 cups sifted cake flour
1/2 cup cocoa (regular-type, dry)
1 1/2 teaspoons soda
1 teaspoon salt
1 1/3 cups cold water
Cream shortening and 1 cup of the sugar till light. Add vanilla and egg yolks, one at a time, beating well after each.Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition. Beat egg whites till soft peaks form; gradually add 3/4 cup sugar, beating till stiff peaks form. Fold into batter; blend well. Bake in two greased and lightly floured 9x1 1/2-inch round baking pans at 350 for 30 to 35 minutes.
1/2 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, seperated
2 1/2 cups sifted cake flour
1/2 cup cocoa (regular-type, dry)
1 1/2 teaspoons soda
1 teaspoon salt
1 1/3 cups cold water
Cream shortening and 1 cup of the sugar till light. Add vanilla and egg yolks, one at a time, beating well after each.Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition. Beat egg whites till soft peaks form; gradually add 3/4 cup sugar, beating till stiff peaks form. Fold into batter; blend well. Bake in two greased and lightly floured 9x1 1/2-inch round baking pans at 350 for 30 to 35 minutes.
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