Moist Devil’s Food Cake With Frosting

INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees. Arrange two racks in center of oven. Line
bottoms of three 8- by 2-inch buttered cake pans with parchment  paper.
Dust bottoms and sides with extra cocoa; tap out excess. Sift  the 3/4
cup cocoa; whisk with boiling water. Let cool. In electric  mixer
fitted with the paddle attachment, cream butter on low until  light and
fluffy, and gradually beat in the sugar until light and  fluffy, 3 to 4
minutes; scrape down sides twice. Beat in the vanilla.  Gradually
drizzle in eggs, beating between each addition until batter  is no
longer slick, scraping down sides twice. Sift flour, baking  soda, and
salt. Whisk together the cocoa mixture with the milk. With  mixer on
low speed, alternate adding flour mixture and cocoa mixture,  a little
of each at a time, starting and ending with the flour.  Divide evenly
into the three pans. Bake 35 to 45 minutes, rotating  the pans for even
baking, if needed, until a cake tester inserted  into the center of
each comes out clean. Let cool on a wire rack,  about 15 minutes.
Remove the cakes from the pans, and return to rack  to cool, tops up.
Make the Chocolate Frosting: Place chocolate and  cream in heavy
saucepan. Cook over low heat, stirring constantly with  a rubber
spatula, until combined and thickened, 20 to 25 minutes.  Increase heat
to medium-low, and cook, stirring, 3 minutes more.  Remove from heat;
stir in corn syrup. Transfer to a large metal bowl;  refrigerate. Check
every 15 to 20 minutes; stir until cool enough to  spread, about 2
hours. (Makes 6 cups) To assemble cake, remove papers  from bottoms of
cakes. Save the prettiest layer for the top. Place  one layer on the
serving platter, spread with 1 1/2 cups of the  chocolate frosting, and
repeat with second layer, top with third.  Cover outside of cake with
remaining 3 cups frosting. Makes three 8  inch layers.  Source: "Martha
Stewart Living Magazine, May 1997" S(Formatted for  MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net" Yield: "3 eight-inch  layers"  Per
serving: 7670 Calories (kcal); 636g Total Fat; (73% calories from
fat); 30g Protein; 497g Carbohydrate; 2083mg Cholesterol; 2856mg
Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 127 Fat; 30 1/2 Other Carbohydrates  Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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