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copyright ©1999-2002

heirloom recipes: let them eat cake 
Erika Molnar
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MY Devilís Food Cake (From Nano)
2 c. cake flour
1 t. baking soda
1 t. salt
Ĺ c. butter (unsalted)
2 c. sugar
3 eggs
4 oz. baking chocolate, melted
1 ľ c. sour whole milk*
1 t. vanilla

*to sour milk, add 1 T. vinegar to 1 c. milk, let sit 15 min.

1 Add the soda and salt to the flour, and sift them together three times.
2 Cream the butter and gradually add the sugar, creaming until the mixture is fluffy.
3 Add the eggs one at a time, beating well after each addition.
4 Add the melted chocolate and mix.
5 Add the flour and the milk alternately, in three parts. Beat the batter well after each addition.
6 Add the vanilla.
7 Put the batter into three greased and floured 8" cake pans
8 Bake in a moderate oven (325-350įF) for 30-35 minutes.

KEY: This cake does not contain lovely modern ingredients like seaweed and chemicals. It will fall if you tromp about the kitchen while itís in the oven.
Notes: Itís best if you make this cake a day or two in advance and store it at room temperature. I like to add some cinnamon and a little bit of cayenne to the batter to give it a bit of zingÖ you might also try coffee. Itís also excellent if you put raspberry or blackberry preserves in between the layers instead of frosting.

Quick Chocolate Frosting
(my own invention. Nano would have probably used a boiled icingÖ but I donít have her recipe. If youíre a masochist, you can make a ganache)

2 squares baking chocolate
2 T. butter
3-5 T. water
2 c. confectionerís sugar, sifted
4 oz. cream cheese
1 t. vanilla

1 Melt the chocolate and butter and blend them together.
2 Mix the sugar and water in, beat the frosting until it is smooth.
3 Add the vanilla and cream cheese, and blend thoroughly.

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