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Mahogany Devil's Food Cake

2 tablespoons butter or stick margarine, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup 1% buttermilk
1 cup hot water
FROSTING:
1-1/4 cups sugar
3 egg whites

Printed from tasteofhome.com Oct 11, 2008

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Mahogany Devil's Food Cake cont.

1/4 cup water
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Coat three 9-in. round baking pans with cooking spray and sprinkle
with flour; set aside. In a mixing bowl, beat butter and sugar until
crumbly, about 2 minutes. Add eggs, one at a time, beating well after
each addition. Beat in vanilla. Combine the flour, cocoa, baking soda
and salt; add to creamed mixture alternately with buttermilk. Add
water; mix well. Pour into prepared pans. Bake at 350° for 20-25

Printed from tasteofhome.com Oct 11, 2008

Mahogany Devil's Food Cake

minutes or until a toothpick comes out clean. cool for 10 minutes;
remove from pans to wire racks to cool completely. For frosting, in
a heavy saucepan, combine the sugar, egg whites, water, corn syrup
and cream of tartar. With a portable mixer, beat mixture on low speed
for 1 minute. Continue beating on low over low heat until a candy
thermometer reads 160°, about 5 minutes. Pour into a large mixing
bowl; add extract. Beat on high until stiff peaks form, about 7
minutes. Spread frosting between layers and over top and sides of
cake.

Yield: 12 servings.