Aha: Devil's Food Cake

I remembered reading about baking powder and baking soda, and enjoying this tidbit:

Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.

Now we know how the cake got its name!

(I try to avoid baking powder, even Rumford, as it always tastes metallic to me when the baked good cools, and often before then as well. I'm not the only one, though. I'm going to see if Bakewell is sufficiently less metallic. Making my own baking powder helps.)