FILIGREE DEVIL’S FOOD CAKE
7. Filigree Devil’s Food Cake
Richer flavor, moist, velvety texture. Economical. Uses cocoa. Mixed in less than 5 minutes—with quick-blending Spry. Decorate it with web design for company.
| Dry Ingredients | |
|---|---|
| 1-1/2 | cups sifted cake flour[7] |
| 1-1/4 | cups sugar |
| 1/2 | cup cocoa |
| 1-1/4 | teaspoons soda |
| 1/4 | teaspoon cream of tartar |
| 1 | teaspoon salt |
| 2/3 | cup Spry |
| Liquid Ingredients | |
| 1 | cup sweet milk |
| 1 | teaspoon vanilla |
| 2 | eggs, unbeaten |
| (If sour milk is used, omit cream of tartar.) | |
SIFT flour, sugar, cocoa, soda, cream of tartar, and salt into mixing bowl.... DROP in Spry.... ADD about 2/3 of milk, then vanilla, and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD eggs and beat 250 strokes.... ADD remaining milk and beat 50 strokes.... BAKE in two 9-inch or deep 8-inch Spry-coated layer pans in moderate oven (350° F.) 30-40 minutes.... SPREAD Seven Minute Frosting between layers and on top.... LET frosting set so it will “pull”.... MAKE filigree effect as illustrated.... MELT 1/2 ounce chocolate with 1/2 teaspoon Spry.... MARK 5 circles around top of cake and pour in chocolate.... MAKE 8 evenly spaced strokes toward edge, then make 8 upward strokes to give web effect.