- 290 grams Self Raising Flour
- 230 grams castor sugar
- 1 teaspoon bicarbonate of soda
- 55 grams cocoa
- 155 grams Butter
- 240 grams water
- 1 teaspoon vanilla
- 3 eggs
40minPreparation 5minBaking/Cooking 30min
8Recipe is created for
Place sugar (I use raw sugar) into the and pulverise for 5 seconds on speed 9.
Add all remaining ingredients and mix for 20 seconds on speed 6. Scrape down sides and mix for a further 20 seconds on speed 6.
This recipe makes 2 cakes, so divide the mixture between two well greased 20cm cake tins (line the bottom with baking paper).
Bake in a moderate oven for 35-40 minutes.
I like to cut the cake (cold) horizontally and fill it with whipped cream and plum jam and I sprinkle the top with icing sugar.
This is an old Womens Weekly recipe
Devils Food Cake
If you only need one cake, the other will freeze very well(unfilled).
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