Spiced Devil’s Food Cake
3 cups sifted cake flour
1-1/2 tbsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp baking soda
1/8 tsp salt
1 cup shortening
2 cups brown sugar
1 tsp vanilla
2 eggs, beaten
4 ounces (squares) chocolte, melted
1 cup buttermilk
1/2 cup boiling water
Sift flour, spices, soda and salt together 3 times.
Cream shortening with sugar and vanilla until fluffy. Add beaten eggs and chocolate and beat thoroughly. Add sifted dry ingredients and buttermilk alternately in small amounts, beating well after each addition. Add boiling water and blend.
Pour into greased pans and bake in moderate oven (350) for 30 to 35 minutes. Makes 3 (9-inch) layers.
Make cupcakes by baking batter in greased muffin pans instead of in cake pans. When cold and ready to serve, scoop out centers and fill with pecan toffee ice cream.