4 Squares (1 oz) of
-unsweetened chocolate 2 c Sugar
1 1/2 c Buttermilk
2 c Flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
3/4 c Butter or margarine
3 Eggs
1 ts Vanilla.
Martha Washington Devil’s Food Cake (from Baker’s Book of Chocolate Riches) 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. 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 & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth. Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes.
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.