DEVILS FOOD CAKE

2 c. cake flour
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla
2 sq. unsweetened chocolate melted
1 tsp. baking soda
1 tbsp. hot water

Sift dry ingredients together, put aside. Cream shortening and sugar together and add eggs. Add dry ingredients alternately with milk to creamed mixture. Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at 350 degrees. Cool and frost with butter frosting.

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ANGEL FOOD

1 1/2 c. egg whites, at room
temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt (if you prefer)
1 1/2 tsp. vanilla
1 tsp. almond extract
1 c. cake flour, sifted together with
1 1/2 c. sugar

Beat egg whites, cream of tartar, salt, vanilla, and almond extract for 6 minutes or until it forms stiff peaks. Then fold in sifted sugar and flour (approximately 3/4 cup each time). Put in ungreased tube pan and bake approximately 40 to 50 minutes on the bottom rack of oven at 350 degrees. Take out of oven and invert pan for cooling.

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RED DEVIL FOOD CAKE

1/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. Swans Down Flour, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. thick sour cream
1/2 c. boiling water
1/2 sq. chocolate
1 tsp. baking soda
1 tsp. vanilla

Cream shortening, add sugar gradually. Continue creaming until mixture is light and fluffy. Add beaten eggs. Beat mixture thoroughly. Sift together 3 times flour, baking powder, salt, and add alternately with sour cream to butter mixture. Pour the boiling water into the melted chocolate. Add soda to chocolate and stir until thick. Cool slightly before adding to cake batter. Add vanilla and pour into 2 medium size layer cake pans. Bake in moderate 350 degree oven for 25 minutes.

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