Devil's Food Cake II Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c butter or other shortening
1 7/8 c brown sugar
3 eggs, well beaten
3/4 c boiling water
3 oz (3 squares) bitter chocolate
2 1/4 c sifted cake flour
1 1/2 tsp baking soda
3/4 tsp salt
3/4 c sour milk
1 1/2 tsp vanilla
Frosting
1 c sugar
1/2 c water
1, 2, or 3 egg whites
1/2 tsp vanilla
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Directions: |
Directions:Cream shortening thoroughly; add sugar gradually and cream mixture until light and fluffy. Add beaten eggs and beat well. Meanwhile pour the boiling water over chocolate; stir over low heat until smooth and thick; cool and add to egg mixture; blend thoroughly. Sift flour once, measure and combine with remaining dry ingredients and sift 3 times, then add to chocolate mixture, alternately with milk and vanilla combined. Beat well after each addition. Pour batter into greased pans which have been lined with waxed paper. Bake in a moderate oven (350º) until done 25 - 30 minutes. Makes 3 8 in layers.
Spread with boiled frosting.
Frosting
Cook the sugar and water together, stirring until the sugar has dissolved. Then cook without stirring. For one egg white cook to 238º; for 2 egg whites cook to 244º; and for three egg whites cook to 254º. Remove from the fire and allow it to cool while you are beating the egg white stiff, then pour the sirup in a thin stream over the stiff white, beating the mixture constantly until thick enough to spread. Add vanilla. |
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Number Of
Servings: |
Number Of
Servings:8 - 12 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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