Cocoa Devils Food Cake
Makes 2 (9-inch) layers or 1 (13" x 9") cake
2/3 cup softened butter or vegetable shortening
1-1/2 cups sugar
1/2 cup dark unsweetened cocoa powder
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
Grease and dust with cocoa powder 2 round, 9-inch, cake pans or 1 (13" x 9") baking pan.
Preheat oven to 350F (175C). In a large bowl, beat butter or shortening and sugar at high speed or by hand until smooth and light.
Beat in eggs until light and fluffy. In a cup, blend 1/2 cup cocoa powder and water. Sift flour, baking soda and salt together into a medium-sized bowl. Add cocoa mixture to egg mixture. Gently blend in flour mixture.
Add buttermilk and vanilla. Pour batter into prepared pan or pans. Bake 30 to 35 minutes for round cakes, 45 to 55 minutes for oblong cake, or until a wooden pick inserted in center comes out clean. Cool on a rack before frosting.