My mother, Deloris Woodrum began making this cake when I was a baby. She then passed it on to Granny McClure and then to me. This is a very, very moist cake and is delicious while it is still hot or even several days later. You will love it.
RED DEVIL’S FOOD CAKE
2 cups sugar
3/4 cup shortening (like Crisco) or butter
1 cup buttermilk
1 teaspoon vanilla
2 1/2 cups sifted all purpose flour
2 teaspoons soda
1 teaspoon salt
1/2 cup Hersheys Cocoa
1 cup boiling water
Cream the shortening and sugar. Add unbeaten eggs, 1 at a time. Beat well after each addition. Add vanilla to milk. Alternate milk with flour which as been sifted with salt, soda and cocoa. The alternating begins with flour and ends with flour. Add boiling water all at once and stir until well combined. The batter will be thin. You can bake in 3-8 inch layers or 9/12 inch sheet pan. Actually, I always preferred to use a tub pan. This is a large moist cake that will keep well. Bake 350 for about 45 minutes for a sheet cake and about 30 minutes for a layer cake.
This cake is good with just a confectionary sugar and milk glaze.
Granny McClure bake one of these cake at least twice a week.