Devil's Food Cake Cockaigne  Noreen & Marion
From Joy of Cooking, "The best chocolate cake we know. Whether made
With 2 or 4 ounces chocolate, it is wonderfully light, but rich and moist."
Laurie & Steve's "Best Chocolate Glaze" might be great on this!
Preheat oven to 350 degrees. Prepare the following custard:
Cook and stir in a double boiler, over (not in) boiling water:
2 to 4 ounces unsweetened chocolate (I use 4)
1/2 cup milk
1 cup light brown sugar, firmly packed
1 egg yolk
Remove from the heat when thickened. Have other ingredients at about
70 degrees. Sift before measuring:
2 cups cake flour
Resift with:
1 teaspoon baking soda
1/2 teaspoon salt
Beat until soft:
1/2 cup butter
Add and cream until light:
1 cup sifted sugar
Beat in, one at a time:
2 egg yolks
Add the flour to the butter mixture in 3 parts, alternating with the following
mixture:
1/4 cup water
1/2 cup milk
1 teaspoon vanilla
Stir the batter until smooth after each addition. Stir in the chocolate custard.
Whip, until stiff, but not dry:
2 egg whites
Fold them lightly into the cake batter. Bake in two 9-inch round greased pans,
about 25 minutes. Spread when cool with icing.
Best Chocolate Glaze: (Laurie's recipe)
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