Devil's-Food Cake

Ingredients

The cake:

• ¼ cup unsweetened cocoa
• 1 cup, plus 3 tablespoons, sugar
• 3 tablespoons water
• ½ cup milk
• ½ cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 eggs, separated
• 1 cup all-purpose flour
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• ½ teaspoon baking soda

The frosting:

• 2 ounces unsweetened chocolate, chopped
• 1 ½ cups sugar
• ½ cup milk
• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    569 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 2 grams dietary fiber; 71 grams sugars; 5 grams protein; 95 milligrams cholesterol; 335 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Eight to 10 servings

Preparation

1. To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons 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.
2. Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
3. 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 in the 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 racks.
4. To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. 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.

1 hour