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. |