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Devils Food Cake, Spanish

Source of Recipe

San Francisco Examiner-Prudence Penny-1947


Recipe Introduction

Bakes in a 9 inch square cake pan.

List of Ingredients

1 3/4 C sifted cake flour
1/2 C cocoa
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
2 eggs
1/3 C oil
1 1/4 C sugar
1/2 C cold water
1 tsp vanilla


Recipe

Sift flour, cocoa, cinnamon, baking powder and salt together 3 times. Beat eggs, add oil and beat thoroughly. Add sugar gradually, beating mixture well. Add dry ingredients alternately with water, beating hard after each addition. Blend in vanilla. Pour into a buttered and floured cake pan. Cover with icing and bake at 350 degrees F. until cake shrinks from sides of pan, 40-45 minutes.

Caramel Meringue Icing;
2 egg whites
1 C light brown sugar
1 tsp vanilla
1/2 C chopped nuts
Beat egg whites until stiff, add sugar gradually and continue beating until smooth. Add vanilla and nuts. Spread over cake batter and bake as directed.