Devil’s Food Cake

            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.