Devil's Food With Fudge Frosting

* Exported from MasterCook *

DEVIL'S FOOD WITH FUDGE FROSTING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 3/4 c Sifted cake flour
1/2 c Cocoa powder (not a mix)
1 t Baking soda
1/2 ts Salt
1/2 c Unsalted butter
1 1/4 c Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c Boiling water
-----FROSTING-----
1/4 c Unsalted butter
2 c Confectioners' sugar
2 oz Unsweetened chocolate
- melted
1 1/2 ts Vanilla
2 tb Half-and-half OR milk OR
- evaporated milk

PREHEAT THE OVEN TO 350F. Grease 2 8-inch layer cake
pans well, then dust them generously with cocoa. (This
gives the cake layers a rich brown finish). Sift the
flour, cocoa, baking soda and salt onto a piece of
waxed paper and set it aside. Cream the butter until
it is fluffy, add the sugar and vanilla, and continue
beating until the batter is silvery and light. Beat
the eggs in one by one, then add the sifted dry
ingredients, alternately with the boiling water,
beginning and ending with the dry ingredients and
beating well after each addition. Divide the batter
equally between the two pans, smoothing the tops. Bake
the layers uncovered for 30 to 35 minutes, or until
the layers feel spongy to the touch and begin to pull
away from the sides of the pans. Cool the layers
upright in their pans on wire racks for 10 minutes,
then carefully loosen them around the edges with a
spatula and turn them onto wire racks. Cool them
completely. FOR THE FROSTING: Cream the butter until
it is light, then add the confectioners' sugar
gradually, beating all the while. Beat in the melted
chocolate and vanilla, then add just enough cream to
make the frosting a good consistency for spreading.
Sandwich the two cake layers together with frosting,
then frost the top and sides of the cake. Swirl the
frosting into peaks and valleys.



- - - - - - - - - - - - - - - - - -