Hanukkah? Devil's Food Cake, Corrected

[Guest guest]

In my post last night of the Devil's Food Cake, the devil played tricks

with me. The sugar, vanilla, baking soda, and ice water all went to new

hights. The recipe in the Denver Post had no spaces between the ones in

" one and a half " and MasterCook consistently imported it as 5 1/2. I

guess MC is better in mathematics (11 halves = 5 1/2), than with common

sense... LOL... Anyway, I hope no one has made the cake with the recipe

the way I posted it.... Please discard, here is the corrected version.

Best regards,

Eruna

 

* Exported from MasterCook Mac *

 

Devil's Food Cake

 

Recipe By : Helen Dollaghan

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup shortening (or butter)

1 1/2 cups sugar

1 1/2 teaspoons vanilla

3 eggs

1/2 cup cocoa

3 cups sifted flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups ice water

 

Cream shortening or butter and sugar together thoroughly. Add vanilla

and eggs, beating until smooth. Sift dry ingredients together. Add dry

ingredients alternately with ice water to creamed mixture, mixing well

after each addition; end with dry ingredients, beating well.

 

Turn batter into greased pan. Bake in oven preheated to 350 degrees

45-50 minutes for tube pan, 30 minutes for layers. Cool and ice with

marshmallow frosting or your favorite chocolate buttercream.

 

Use a 9-inch tube pan or make two 8-inch layers with batter left over

for 6-9 cupcakes.

 

Source: Helen Dollaghan, Published in the Denver Post, Wednesday,

December 5, 2001

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 1470 Calories; 19g Fat (11%

calories from fat); 24g Protein; 327g Carbohydrate; 550mg Cholesterol;

4203mg Sodium

 

NOTES : This recipe from former Post food editor Helen Dollaghan first

appeared in 1967. It has most certainly been tested at high altitude.

Use a 9-inch tube pan or make two 8-inch layers with batter left over

for 6-9 cupcakes.

 

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