So, is the demon tempting you with this?
From: The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition) By: Zoe CoulsonPublished by: Hearst Books New York (1980)ISBN 0-87851=037-0 Devil’s Food Cake 2 Cups cake flour1 1/2 cups sugar1 1/4 cups buttermilk1/2 cup shortening3 eggs3 squares unsweetened chocolate, melted1 1/2 teaspoons baking soda (not baking powder / see 3rd ingredient below)1 teaspoon salt1 teaspoon vanilla extract (real not artificial)1/2 teaspoon double-acting baking powder Quick Fudge Frosting (to follow) 1.Preheat oven to 350° F. Grease and flour two 9-inch round cake pans.2.Into large bowl, measure all ingredients except frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 5 minutes, occasionally scraping bowl.3.Pour batter into pans. Bake 25 to 30 minutes until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes then remove from pans; cool completely on racks.4.Prepare chosen frosting. Fill and frost cake. (There were 3 frostings matched to this recipe. I chose the Quick Fudge one.)
Quick Fudge Frosting 1 12-ounce package semisweet-chocolate pieces (2 cups)1/4 cup shortening3 cups confectioners’ sugar1/2 cup milk (whole milk) 1.In double boiler, over hot, not boiling water, melt chocolate pieces with shortening.2.Stir in sugar and milk; remove from heat. With spoon, beat until smooth.
Notes from me: Real vanilla extract and whole milk are necessary for taste, and binding the dough respectively.To flour a cake pan grease it, put in two tablespoons of flour, and swirl the flour around as if you were panning for gold. Get it up the sides so the batter doesn’t stick.