RED DEVIL'S FOOD

Shannon News, 4 January 1928, Page 4

RED DEVIL'S FOOD

Quarter-cup butter, one cup sugar, two eggs, one cup and a-half sifted cake flour, one teaspqon and a-half baking powder, half-teaspoon salt, 4 half-cup thick, sour milk, half-cup boning water, two squares bitter chocolate, one teaspoon soda, one teaspoon vanilla. Cream butter, add sugar gradually. Continue creaming until mixture is light and fluffy. Add well-beaten eggs. Beat mixture vigorously. Sift together three times the flour, baking powder and salt, and add alternately with the sour milk to the butter mixture. Pour the boiling water into the melted chocolate; mix quickly. Add soda to chocolate and stir until thick. Cool slightly before adding to cake batter. Mix thoroughly. Add vanilla and pour into two medium-sized layer cake pans. Bake in moderate oven (350 deg. F.) for 25 minutes. For large three-layer cake double recipe. Put a fluffy boiled frosting between layers, and on top and sides of cake.