Ingredients Jump to Instructions ↓

  1. 4 Squares (1 oz) of

  2. -unsweetened chocolate

  3. 2 c Sugar

  4. 1/2 c Buttermilk

  5. 2 c Flour

  6. 1/2 ts Baking powder

  7. 1 ts Baking soda

  8. 1 ts Salt

  9. 3/4 c Butter or margarine

  10. 3 Eggs

  11. 1 ts Vanilla.

Instructions Jump to Ingredients ↑

  1. Martha Washington Devil’s Food Cake (from Baker’s Book of Chocolate Riches)

  2. Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk.

  3. Stir until well blended. Cool thoroughly. Mik flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1 1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate and vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth.

  4. Pour into two 9 inch greased and floured pans, and bake at 350 for about 40 minutes.

  5. I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey’s cocoa box.


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