Our recipe is an adaptation of one from Aunt Fan's journal. Her devil's food cake lives up to its name; it is appropriately dark and rich, and fiendishly good. Ingredients 15 tablespoons Butter softened 1 1/2 teaspoons Baking soda 2 1/2 cups Flour sifted 1/2 teaspoon Salt 2 cups Light brown sugar 2 each Eggs 1 cup Buttermilk 6 ounces Unsweetened chocolate melted and cooled slightly 6 cups Confectioners Sugar 1/2 cup Heavy cream 1/4 cup Unsweetened cocoa 2 teaspoons Vanilla extract

Instructions
1. Preheat the oven to 325. Grease two 8" round cake pans with 1 tablespoon of butter and set aside. Stir together the baking soda and 1/4 cup boiling water in a small bowl and set aside.

2. Whisk together flour and salt in a medium bowl and set aside. Combine 8 tablespoons butter and the brown sugar in a large bowl and beat with an electic mixer until fluffy. Add the eggs one at a time, beating briefly after each addition. Working in 3 batches, alternately add the flour mixture and buttermilk, beating briefly after each addition. Add the baking soda mixture (stir before adding) and chocolate and stir to make a smooth batter.

3. Divide the batter between prepared pans and bake until a toothpick inserted in the middle comes out clean, 35-40 minutes. Set the cake pans on a rack to let cool.

4. While the cakes are cooling, make the icing. Melt the remaining butter and transfer it to a large bowl. Add the confectioner's sugar, heavy cream, cocoa, and vanilla extract and beat until well combined and fluffy, about 2 minutes. Set aside.

5. Loosen the cakes from their pans. Place 1 cake on a large plate and spread the top evenly with about 1 cup of the icing. Top with the second cake and use the remaining icing to spread over the top and sides. Serve immediately or refrigerate until ready to eat.

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Yields: 1 Cake
     Saveur magazine, February 2007, page 32

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