---------- Recipe via Meal-Master (tm) v8.05
       Title: Devil’s Food Cake # 2
  Categories: Cakes, Chocolate
       Yield: 8 servings
     1/4 c  Unsweetened cocoa
       1 c  Plue 3 tb sugar
       3 tb Water
     1/2 c  Milk
     1/2 c  Unsalted butter; room temp
         ts Vanilla extract
       2    Eggs; separated
       1 c  All purpose flour
     1/2 ts Cream of tartar
     1/2 ts Salt
     1/2 ts Baking soda
       2 oz Unsweetened chocolate;
   1 1/2 c  Sugar
     1/2 c  Milk
       4 tb Unsalted butter
       1 tb Light corn syrup
     1/3 ts Salt
       1 ts Vanilla extract
   TO MAKE THE CAKE: Preheat oven to 350~. Buter and lightly
   flour 2 8 round cake pans. Place the cocoa, 3 T of sugar
   and the water in a small pan and cook over low heat until
   smooth and blended. Remove from the heat and stir in the
   milk; set aside.
   Cream the butter, add the vanilla and 1/2 cup of sugar and
   beat until light. Beat in the yolks and gradually add the
   cocoa mixture. Mix well. Mix the flour, cream of tartar,
   salt and baking soda, add to the first mixture and blend
   until just smooth.
   Beat the egg whites until foamy. Slowly add the remaining
   sugar and beat until the whites are stiff but not dry. Fold
   the whites into the batter. Spread the batter into the
   prepared pans and bake until a toothpick inserted into the
   center comes out clean, about 25 to 30 minutes. Cool in the
   pans for 5 minutes before turning out onto wire racks.
   FROSTING: Stir together all the ingredients except the
   vanilla. Bring to a rolling boil and cook, stirring
   vigorously for 1 minute. Let cool completely. Add the
   vanilla and beat until thick. Frost the cake.
   SOURCE: Molly O'Neill in the NY Times Magazine 2/12/95
   Adapted from “The Fanny Farmer Cookbook” by Marion
   Cunningham, Alfred A, Knopf, 1990