BLACK DEVIL’S-FOOD CAKE
(Serves 10 to 12)
1¾ cups all-purpose flour
¾ cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup strong back coffee
1 cup buttermilk or sour milk*
½ cup vegetable oil
1 tsp. vanilla extract
Grease and flour one 13 x 9 x 2-inch pan. In a large mixer bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. Add eggs, coffee, buttermilk, oil and vanilla; beat at medium speed for about 2 minutes. Batter will be very thin, almost watery. Don't worry. That's how it's supposed to be. Pour into prepared pan. Bake in preheated 350º oven for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pan and cool on a wire rack. Frost as desired.
Note: *To make sour milk, add 1 Tbsp. white vinegar or lemon juice to 1 cup milk. Let stand a few minutes to sour.
My mother used to put a thick fudge-like icing on the cake. I never really did. I usually sprinkle each piece with powdered sugar before serving.
If one large cake is too much for your family, the batter can be evenly divided between two 8-inch square pans. Bake at the same temperature adjusting time for pan size. I think I check the pans at about 25 to 30 minutes by testing the cake with a clean toothpick. If it comes out clean, I remove the cakes from the oven.
Eat them both or let cool completely and freeze one. This cake freezes very, very well.
