Instructions: Martha Washington Devils Food Cake (from Bakers Book of Chocolate Riches)

Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mik flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1 1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth.

Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes.

I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hersheys cocoa box.

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