Devil's Food Cake

Sarah made this one recently from scratch. It turned out great! She's definitely got my baking genes.

Devil's Food Cake

3/4 c. butter, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
2 eggs
1 3/4 c. flour
1/2 c. cocoa
1 tsp. soda
1/4 tsp. salt
1/2 c. buttermilk
1/2 c. boiling water

Cream butter, sugar, and vanilla in large mixing bowl until light and fluffy. Add eggs; beat well. Combine flour, cocoa, baking soda, and salt. Add alternately with buttermilk to creamed mixture. Add  boiling water; beat until smooth.

Pour into greased and floured 13 x 9 pan or two 9 inch round cake pans. Bake at 350 for 35 to 40 minutes (slightly less time for rounds) or until tester comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Enjoy!

And a couple of tips:

Need buttermilk for a recipe, but don't have any? Make your own sour milk. For each cup of buttermilk, substitute by adding 1 Tb. vinegar to regular milk. Let mixture set for about 5 minutes before adding to recipe.

Let your cake cool too long in the pan? If you cake cools to room temperature in the pan, you're likely to wind up with half the cake staying in the pan when you try to get it out. Simply stick the cake back in the oven for another 5 minutes, then remove from the pan. 

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