===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-06-94 (08:09)             Number: 383
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Devil's Food Cake              Conf: (37) Home Cooki
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-----Meal-Master From QBook Via MMMenu
Title: DEVIL'S FOOD CAKE
Categories:  cake, low-cal, diabetic
Servings: 1

----------------------------------Ingredients:---------------------------------
      1 T  plus 2 1/2 teaspoons
           -unsalted butter, softened
  1 1/3 c  sifted all-purpose flour
  2 1/2 ea ounces semisweet chocolate,
           -coarsely chopped
      2 T  plus 1/2 teaspoon
           -unsweetened cocoa powder
      1 t  walnut oil
      1 t  vanilla extract
      1 T  instant espresso powder
      1 t  baking soda
    3/4 t  baking powder
        pn of salt
    1/3 c  plus 2 teaspoons granulated
           -sugar
      1 ea egg
    1/2 c  buttermilk
      1 t  confectioners' sugar
----------------------------------Directions:----------------------------------
     1. ea Preheat the oven to 350
           -degrees. Rub 1/2 teaspoon
           -of the butter

over the bottom and sides of an 8- by 2-inch round cake pan. Dust
the pan with 1 teaspoon of the flour and set aside.
2. In a heatproof bowl set over a saucepan of water, combine the
remaining 1 tablespoon plus 2 teaspoons butter, the chocolate, 2
tablespoons of the cocoa powder, the walnut oil and 1/4 cup of
water over moderate heat. Cook, stirring occasionally, until the
chocolate is melted. Remove from the heat, stir in the vanilla and set
aside.
3. In a small bowl, sift the remaining 1 cup plus 5 tablespoons flour
with the espresso powder, baking soda, baking powder and salt.
4. Using a hand-held electric mixer, beat the chocolate mixture at
high speed until lightened, about 2 minutes. Beat in the granulated
sugar until smooth and thick, about 4 minutes. Beat in the egg until
incorporated, about 1 minute. Using a wooden spoon, stir in the
dry ingredients alternately with the buttermilk until thoroughly
mixed.
5. Scrape the batter into the prepared pan. Bake for 25 to 30
minutes, or until a tester inserted in the center of the cake comes
out clean. Let the cake cool in the pan for 2 minutes. Run a knife
around the edges of the pan and invert the cake on a rack to cool
completely.
6. Transfer the cake, bottom side up, to a plate. Sift the
confectioners' sugar on top, then sift the remaining 1/2 teaspoon
cocoa over the confectioners' sugar.
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