Name: Devil’s Food Chocolate Cake
Yield: Makes two 19- to 20-cm (7½- to 8-in) layers
Ingredients: 2 large eggs; 100 g/4 oz quick-creaming margarine; ¼ teaspoon salt; 1 level teaspoon bicarbonate of soda; 275 g/10 oz castor sugar; 50 g/2 oz cocoa powder; 225 g/8 oz plain flour; 1.5 dl/¼ pint buttermilk

Preparation info

Makes
two
layers

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Take care that the margarine used is at room temperature and so will blend easily with the other ingredients. Use the correct amount of sugar; the quantity listed is not a mistake.

Ingredients

225 g/8 oz plain flour
50 g/2

Method

Sift the flour, cocoa powder, bicarbonate of soda and salt into a mixing basin. Add the sugar and the margarine cut in pieces. Pour in the buttermilk and add the eggs. Stir with a wooden spoon just to blend the ingredients, then beat very thoroughly for 1 minute to get a smooth soft mixture.

Turn the mixture into two greased and lined 19