Devil’s Food Cake

Preheat oven to 350°.

Prepare the following custard:
Cook and stir
    2 to 4 oz. unsweetened chocolate (depending on whether you want a lighter or darker chocolate cake)
    ½ cup milk   
    1 cup light brown sugar, firmly packed
    1 egg yolk  (save the egg white for later in the recipe)
Remove from the heat when thickened.

Sift and measure
    2 cups cake flour
Resift with:
    1 tsp soda
    ½ tsp salt

Beat until soft:
    ½ cup butter

Add gradually:
    1 cup white sugar
Blend until very light and creamy.  Beat in, one at a time:
    2 egg yolks

Add the flour to the butter mixture in 3 parts, alternating with thirds of:
    ¼ cup water
    ½ cup milk
    1 tsp vanilla

Stir the batter until smooth after each addition.  Stir in the chocolate custard.  Whip until stiff, but not dry:
    2 egg whites
Fold them lightly into the cake batter.
Bake in two 9-inch round cake pans, greased and lined with parchment paper for about 25 minutes.

       






Whipped Cream Filling

1 cup whipping cream
1 tsp vanilla
2 to 4 T. powdered sugar

    Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form.  Yield:  2 cups.

Rich Chocolate Frosting

1 cup semisweet chocolate chips
½ cup half and half
1 cup butter
2 ½ cups sifted powdered sugar

    Combine chocolate chips, half and half, and butter in a saucepan; cook over medium heat, stirring until melted and smooth.  Remove from heat; blend in powdered sugar.  Set saucepan in ice; beat at medium speed of an electric mixer until frosting holds its shape.  Yield:  about 3 cups.

Spread Whipped Cream Filling between layers; spread Rich Chocolate Frosting on top and sides of cake.  Refrigerate until ready to serve.