Devil’s Food Cake

3/4 c. unsweetened cocoa

1 1/3 c. granulated sugar

1 ¼ c. milk, scalded

2 c. cake flour, sifted or stirred before measuring

1 ¼ tsp. baking soda

1 tsp. salt

2/3 c. shortening

3 eggs

1 ¼ tsp. vanilla extract

Grease two (9”) layer cake pans and line bottoms with wax paper. Grease wax paper. Sift cocoa with 1/3 c. sugar; pour into milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 c. sugar, soda and salt. Add shortening and half of cooled cocoa and milk mixture. Beat at medium speed. Add eggs, vanilla and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with spatula occasionally. Pour into prepared pans. Bake at 350° for 25-30 minutes. Cool in pans for 5 minutes; turn out onto racks and peel off wax paper. Cool and frost as desired.

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