Red devil's food cake

10 servings

Ingredients

Quantity Ingredient
8 ounces Stick butter or margarine softened
2 cups Sugar
¾ cup Unsweetened cocoa powder,
Prefer dutch; firmly packed
4 Eggs
1 cup Tomato juice, (6 oz)
1 tablespoon Red wine vinegar
2½ cup Cake flour
1½ teaspoon Baking soda
Fudge frosting (recipe follows)
½ cup Walnuts; chopped

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:10

1. Preheat oven to 350°F. Grease two 9-inch round cake pans. Dust with flour; tap out excess.

2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. With mixer on low, beat in cocoa until well blended. Return speed to medium and add eggs, one at a time, beating well after each addition.

3. Mix together tomato juice and vinegar. Sift together flour and baking soda. With mixer on low speed, beat into chocolate mixture alternately with tomato juice mixture just until combined. Turn batter into prepared pans.

4. Bake 35 to 40 mins, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 mins, then unmold to racks and let cool completely.

5. Fill and frost with Fudge Frosting. Sprinkle walnuts over top and press into sides of cake.

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