Devil's Food Cake # 2

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Title: Devil's Food Cake # 2
Categories: Cakes, Chocolate
Yield: 8 servings

Cake:
1/4 c Unsweetened cocoa
1 c Plue 3 tb sugar
3 tb Water
1/2 c Milk
1/2 c Unsalted butter; room temp
ts Vanilla extract
2 Eggs; separated
1 c All purpose flour
1/2 ts Cream of tartar
1/2 ts Salt
1/2 ts Baking soda
Frosting:
2 oz Unsweetened chocolate;
-chopped
1 1/2 c Sugar
1/2 c Milk
4 tb Unsalted butter
1 tb Light corn syrup
1/3 ts Salt
1 ts Vanilla extract

TO MAKE THE CAKE: Preheat oven to 350~. Buter and lightly
flour 2 8" round cake pans. Place the cocoa, 3 T of sugar
and the water in a small pan and cook over low heat until
smooth and blended. Remove from the heat and stir in the
milk; set aside.
Cream the butter, add the vanilla and 1/2 cup of sugar and
beat until light. Beat in the yolks and gradually add the
cocoa mixture. Mix well. Mix the flour, cream of tartar,
salt and baking soda, add to the first mixture and blend
until just smooth.
Beat the egg whites until foamy. Slowly add the remaining
sugar and beat until the whites are stiff but not dry. Fold
the whites into the batter. Spread the batter into the
prepared pans and bake until a toothpick inserted into the
center comes out clean, about 25 to 30 minutes. Cool in the
pans for 5 minutes before turning out onto wire racks.

FROSTING: Stir together all the ingredients except the
vanilla. Bring to a rolling boil and cook, stirring
vigorously for 1 minute. Let cool completely. Add the
vanilla and beat until thick. Frost the cake.
SOURCE: Molly O'Neill in the NY Times Magazine 2/12/95
Adapted from "The Fanny Farmer Cookbook" by Marion
Cunningham, Alfred A, Knopf, 1990

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