*  Exported from  MasterCook  *
 
               DEVIL'S FOOD CAKE WITH FUDGE FROSTING (U. S.)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            Sifted cake flour
      1/2   c            Cocoa powder (not a mix)
    1       t            Baking soda
      1/2   ts           Salt
      1/2   c            (1 stk) unsalted butter
    1 1/4   c            Granulated sugar
    1 1/2   ts           Vanilla
    2       lg           Eggs
    1       c            Boiling water
                         FROSTING:
      1/4   c            (1/2 stk) unsalted butter
    2       c            Unsifted confectioners'
                         -(10X) sugar
    2                    Squares (1 oz each)
                         -unsweetened chocolate,
                         -melted
    1 1/2   ts           Vanilla
    2       tb           Half-and-half, milk or
                         -evaporated milk
 
   CAKE:
   
   PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake
   pans well, then dust then generously with cocoa. (This
   gives the cake layers a rich brown finish). Sift the
   flour, cocoa, baking soda and salt onto a piece of
   waxed paper and set it aside. Cream the butter until
   it is fluffy, add the sugar and vanilla, and continue
   beating until the batter is silvery and light. Beat
   the eggs in one by one, then add the sifted dry
   ingredients, alternately with the boiling water,
   beginning and ending with the dry ingredients and
   beating well after each addition. Divide the batter
   equally between the two pans, smoothing the tops. Bake
   the layers uncovered for 30 to 35 minutes, or until
   the layers feel spongy to the touch and begin to pull
   away from the sides of the pans. Cool the layers
   upright in their pans on wire racks for 10 minutes,
   then carefully loosen them around the edges with a
   spatula and turn them onto wire racks. Cool them
   completely.
   
   FOR THE FROSTING: Cream the butter until it is light,
   then add the confectioners' sugar gradually, beating
   all the while. Beat in the melted chocolate and
   vanilla, then add just enough cream to make the
   frosting a good consistency for spreading. Sandwich
   the two cake layers together with frosting, then frost
   the top and sides of the cake. Swirl the frosting into
   peaks and valleys. Makes about 8 servings.
  
 
 
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