*  Exported from  MasterCook II  *
               Devil’s Food Cake With Fudge Frosting (u. S.)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes (Frostings)
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  C             Sifted cake flour
      1/2  C             Cocoa powder (not a mix)
    1      Tsp           Baking soda
      1/2  Tsp           Salt
      1/2  C             (1 stk) unsalted butter
    1 1/4  C             Granulated sugar
    1 1/2  Tsp           Vanilla
    2      Lg            Eggs
    1      c             Boiling water
      1/4  c             (1/2 stk) unsalted butter
    2      c             Unsifted confectioners' -- (10X) sugar
    2                    Squares (1 oz each) -- unsweetened chocolat
    1 1/2  tsp           Vanilla
    2      tbsp          Half-and-half -- milk or
  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.
                    - - - - - - - - - - - - - - - - - -