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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
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

Printed from tasteofhome.com Oct 11, 2008

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Mahogany Devil's Food Cake cont.

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 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.