I suppose that with the invention of angel-food cake there had to be a devil's-food cake not far behind. My notes say "really good". Yum.
4 squares (ounces) unsweetened chocolate
1 3/4 cups sugar, divided 1cup and 3/4 cup
1 c. water
2 1/4 cups flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1 c. butter
2 t. vanilla
3 eggs
1/4 t. red food coloring (optional)
2/3 c. buttermilk
any recipe for smooth chocolate frosting
- Combine chocolate, 1 c. sugar, and water in heavy saucepan over low heat stirring constantly, until slightly thickened.
- Cool to room temperature, stirring occasionally.
- Whisk together flour, baking powder, baking soda, salt and cinnamon.
- Cream butter, add remaining 3/4 c.sugar gradually, and cream until smooth.
- Beat in vanilla and eggs, one at a time, beating well after each addition.
- Beat in chocolate mixture.
- Stir red food coloring in to buttermilk.
- Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients, stirring until batter is smooth.
- Pour into 2 greased and floured 9" round cake pans.
- Bake in a 350° oven for 30 to 35 minutes, or until cake tester inserted in the center comes out clean.
- Cool in pans 10 minutes.
- Turn out on wire racks and finish cooling.
- Fill and frost top and sides of cake as desired.
