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.