Oh my! This is one of my favorite cakes! When we first were married, Dave's Mom gave me a bunch of old Idaho Farmer-Stockman magazines. I'd guess they were from the 70's. This recipe was featured in one of those. I love homemade cakes so much better than cake mixes - they're just bit more dense and have so much more flavor. (in my opinion, which is what counts when I'm eating it! lol ) I've used this recipe many times for birthdays and special occasions.
Yes, this does take a bit more work that baking a cake with the help of Betty Crocker, but there are occasions that really are worth it!
Devil's Food Cake
3 1-ounce squares unsweetened chocolate
3/4 C. boiling water
3/4 C. margarine or butter
1 3/4 C. packed brown sugar
3 eggs, beaten
1 tsp. vanilla
2 C. sifted flour
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 C. buttermilk
Pour boiling water over chocolate; stir until melted and smooth. Cool slightly. Cream margarine and sugar until light and fluffy. Add eggs, vanilla and chocolate mixture; stir to blend. Sift dry ingredients; add alternately with buttermilk to creamed mixture. Beat well after each addition. Pour batter into 2 prepared 9-inch pans. Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool.
Lay one layer of the cake top side down on a cake plate or other plate that's larger than the 9 inch layer. Spread that layer generously with chocolate frosting. Place second layer, top side UP, on top of the bottom layer. Frost sides and top of entire cake with a soft, fluffy frosting. Best served with some nice vanilla ice cream!
Easy Chocolate Frosting: melt 3 1-ounce squares unsweetened chocolate and 3 T. butter over low heat. Blend 3 1/2 C. powdered sugar, dash of salt, 7 T. milk and 1 tsp. vanilla. Add hot, chocolate mixture, beating until of spreading consistency.
Joy's Notes: This time, the icing I used is found with the cupcakes HERE. This is a nice, moist, cake. It can also be baked in a 9x13 pan adjusting the baking time to 30-35 minutes.