Here’s another delicious recipe from the Amana Colonies for you to try out! We serve our guests sweet treats like this one every afternoon, all year long!
Devil’s Food Cake
Scant ½ cup butter, softened
2 cups sugar
4 tablespoons melted unsweetened chocolate
½ cup buttermilk
2 cups flour
½ cup hot water, into which a scant teaspoon of baking powder has been dissolved
Preheat oven to 350°. Cream together butter and sugar. Beat in eggs. Add melted chocolate and buttermilk, beating well after each addition. Sift flour and add to batter alternately with hot water. Pour batter into 9 x 13-inch greased and floured pan. Bake until top springs back to touch. Frost with your favorite chocolate frosting or cocoa frosting (see following recipe).
2 to 3 cups powdered sugar
¼ cup butter
¼ cup cocoa
¼ cup milk
Whip sugar and butter until creamy. Stir in cocoa and milk. Beat until smooth.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.