DEVIL'S FOOD CAKE WITH VARIATIONS
Makes one layer
3/4 cup all purpose flour
2/3 cup sugar
1/3 cup vegetable shortening
1/3 cup milk
1 ounce pre-melted unsweetened chocolate*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
2 eggs
Place all ingredients except eggs in mixing bowl. Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute.
If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly.
Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes.
Increase power to High, microwave 2 to 5 minutes or until done. Let stand directly on counter top 5 to 10 minutes.
*If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High.
VARIATIONS:
CHOCOLATE MINT CAKE:
Substitute peppermint flavoring for vanilla.
CHOCOLATE PEANUT CAKE:
Add 2 tablespoons (1/4 cup) peanut butter and one more tablespoon milk before mixing.
CHOCOLATE CHERRY CAKE:
Add 2 tablespoons (1/4 cup) maraschino cherry juice for milk and 1/4 cup of maraschino cherries before mixing.
Source: unknown
Makes one layer
3/4 cup all purpose flour
2/3 cup sugar
1/3 cup vegetable shortening
1/3 cup milk
1 ounce pre-melted unsweetened chocolate*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
2 eggs
Place all ingredients except eggs in mixing bowl. Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute.
If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly.
Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes.
Increase power to High, microwave 2 to 5 minutes or until done. Let stand directly on counter top 5 to 10 minutes.
*If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High.
VARIATIONS:
CHOCOLATE MINT CAKE:
Substitute peppermint flavoring for vanilla.
CHOCOLATE PEANUT CAKE:
Add 2 tablespoons (1/4 cup) peanut butter and one more tablespoon milk before mixing.
CHOCOLATE CHERRY CAKE:
Add 2 tablespoons (1/4 cup) maraschino cherry juice for milk and 1/4 cup of maraschino cherries before mixing.
Source: unknown
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Reviews and Replies: | |
1 | Recipe: Devil's Food Cake with Variations (one layer) (microwave) |
Betsy at Recipelink.com | |
2 | Recipe: White Cake (one layer) (microwave) |
Betsy at Recipelink.com | |
3 | Recipe: Whole-Egg Yellow Cake with Poppy Seed Cake Variation (one layer) (microwave) |
Betsy at Recipelink.com | |
4 | Recipe: Ring Cake with Orange Glaze (microwave) |
Betsy at Recipelink.com |
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