DEVILS FOOD CAKE (1905 Recipe)

3/4 c. unsweetened cocoa powder
2 1/3 boiling water
2 1/3 c. sugar
3/4 c. oil
3 large eggs, at room temperature
1 T. vanilla extract
2 1/2 c. all purpose flour
2 t. baking soda
1 t. salt

Preheat oven 325°. Coat 2 (8 or 9x 2 inch) cake pans with non-stick spray. Line bottoms with waxed paper. Put cocoa powder and boiling water in a medium bowl and stir til smooth. When cool, add the next 4 ingredients. Beat with mixer on medium speed til blended. On low speed, add flour, baking soda and salt. Beat til smooth (batter will be thin). Divide between the pans. Bake 45-55 minutes or til toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes. Run knife around edges of cake, invert onto rack, remove paper and cool completely. Turn the cakes (right-side-up) and trim tops if necessary. Place 1 layer (top-side-down) on a plate. Spread with 1 c. of frosting. Cover with second layer (top-side-down) and cover top and sides with remaining frosting.

FROSTING:

1 stick butter, softened
11/2 t. vanilla extract
3 c. confectioners sugar
6 oz. unsweetened baking chocolate, melted and cooled
1/2c. heavy, whipping cream

Beat butter and vanilla in a large bowl with mixer on medium speed til creamy. Reduce to low and beat in 1/2 c. sugar then melted chocolate. Alternate beating in remaining sugar and 1/2 c. cream. Increase speed to medium and beat, adding more cream if necessary, til spreadable.

May, 2003, Menu Minder