RED DEVIL’S CAKE
2 cups pastry flour
1¼ teaspoons Arm & Hammer Cow Brand Baking Soda
¼ teaspoon salt
½ cup butter, or other shortening
1 cup sugar
2 eggs
2 squares (2 ounces) unsweetened chocolate
1 teaspoon vanilla
¾ cup sour milk or buttermilk
⅓ cup boiling water
1. Sift, then measure the flour. Sift three times with the baking soda and salt.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition until light and fluffy.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream. Gradually add the chocolate which has been melted and cooled.
4. Stir the vanilla into the milk. Alternately add the dry ingredients and the milk, beating until smooth after each addition. Add the boiling water and beat in well.
5. Turn into a greased cake pan. Bake.
6. Frost with Quick Butterscotch Icing. Let cake stand two hours before cutting to allow the red color to develop.
Amount: 2—8 inch layers Temperature: 350° F. Time: 25-30 minutes
[See page 17]