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DEVIL'S FOOD CAKE (3): Crisco® Devil's Food Cake Recipe

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This recipe for DEVIL'S FOOD CAKE (3): Crisco® Devil's Food Cake is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c sifted cake flour
2 c sugar
½ c Crisco®
1 t salt
3 squares melted chocolate
¾ + ½ c sour milk or buttermilk
1½ t baking soda
½ t baking powder
3 eggs
1 t vanilla

Directions:
Directions:
Preheat oven to 350º. Grease and line with heavy waxed paper two 9″ round layer cake pans. Each pan should be at least 1½" deep. Measure into bowl flour, sugar, shortening, salt, chocolate and ¾ cup sour milk or buttermilk. Mix thoroughly by hand or mixer at medium speed for 2 minutes. Stir in baking soda and baking powder. Add ½ cup sour milk or buttermilk, eggs and vanilla. Mix thoroughly by hand or mixer at medium speed for 2 minutes. Divide batter evenly between two cake pans. Bake for about 40 minutes. Cool cake in pans on racks for 15 minutes before removing. Loosen edges from pan with spatula. Place rack over cake and pan; invert together. Frost between cooled layers, sides and top of cake with Creamy Icing (see next recipe).

Personal Notes:
Personal Notes:
This recipe was originally published in the April 1950 issue of Woman's Day Magazine as "Devil's Food Whirligig Cake." The following text was omitted from the recipe above, but refers to decorating the cake once it is frosted: "Trace top design with toothpick. Melt one square chocolate with one tablespoon Crisco; then follow tracing, letting chocolate run off tip of spoon." Thanks to ClickAmericana.com for saving this recipe and other vintage recipes.

 

 

 

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