Spanish Devil's Food Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Sassy and sweet, this cake comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 3/4 cups flour |
1/2 cup cocoa |
1 teaspoon cinnamon |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1/3 cup oil |
1 1/4 cups sugar |
1/2 cup water |
1 teaspoon vanilla |
2 egg whites |
1 cup brown sugar |
1 teaspoon vanilla |
1/2 cup chopped walnuts or 1/2 cup almonds or 1/2 cup pecans |
Directions:
1. For the icing: beat egg whites until stiff; add sugar gradually and continue beating until smooth.
2. Add vanilla and nuts.
3. Spread over cake batter and bake as directed.
4. For the cake: preheat oven to 350F and line a 9 square cake pan with waxed paper.
5. Sift first five ingredients together 3 times.
6. Beat eggs; add oil and beat thoroughly.
7. Add sugar gradually, beating mixture well.
8. Add dry ingredients alternately with water, beating hard after each addition.
9. Blend in vanilla.
10. Pour batter into prepared pan, cover with icing mixture and bake until cake shrinks from the sides of the pan, about 40 minutes.
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