My grandma Ada Ruth handed down a Devil's Food Cake recipe which is one of my most valued family heirlooms. This cake is virtually fool proof, responds well to an apparent infinite number of variations, stays moist for over a week if not entirely consumed sooner and is super easy to make. The secret is the sour milk (1 tbsp of vinegar in a cup then fill it up with milk and leave in a warm place til it starts looking like runny yoghurt) and I suspect this is responsible for the slightly reddish tone of the dark chocolate and the amazing, unique smell when you stir in a cup of hot water right at the end.
Lately I've been making 2-4 batches of this a week to great acclaim. I can't tell you why. But here's the recipe if you want to make it yourself.
Grandma Ada Ruth's Devil's Food Cake
3 cups plain flour
2 cups white sugar
6 tsp baking soda
1 tsp salt
1/2 cup cocoa
2 eggs (beaten)
1 cup sour milk
1 cup cooking oil
1 tsp vanilla
Sift the dry ingredients into a big bowl.
Mix the wet ingredients together.
Stir wet into dry until completely combined.
Stir in 1 cup of hot water.
Bake at 190/375 degrees until the top springs back (about one hour).