Devils Food Cake

285g (10oz) Caster Sugar
225ml (7½floz) Water
170g (6oz) Plain Flour
110g (4oz) Soft Margarine
50g (2oz) Cocoa
2 Eggs
¼ tsp Baking Powder
1 tsp Bicarbonate Soda

Frosting
450g (1lb) Caster Sugar
115ml (4floz) Water
2 Egg Whites
Vanilla Extract [Optional]

Pre-heat the oven to 180°C: 350°F: Gas 4.
Grease and line the bases of two 20cm (8 inch) sandwich tins with greased greaseproof paper.
Whisk the cocoa with the water until smooth.
Cream together the butter and sugar, until light and fluffy, in a separate bowl.
Whisk the lightly beaten eggs into the mixture, ensuring they are fully combined.
Sift the flour and baking powder into the mixture and fold in little at a time, alternating with the cocoa mixture.
Divide the mixture between the prepared sandwich tins and level the surface.
Bake for about 30-35 minutes or until well risen and firm to the touch.
Allow to cool in the tins for a few minutes, before turning out and place wire racks to cool completely.
To make the frosting, place the sugar and water into a large, heavy-based saucepan, heating gently and stirring until the sugar has dissolved, adding a few drops of vanilla extract if desired.
Bring to the boil and boil to 115C (240F) using a sugar thermometer.
Whisk the egg whites in a large bowl until stiff.
Carefully pour the hot syrup on to the egg whites, whisking constantly.
Continue whisking until the mixture produces peaks and begins to become slightly hard around the edges.
Sandwich the sponges together with a using a little of the frosting.
Quickly spread the remaining frosting over the top and sides, using a palette knife, as it sets rapidly.
Allow to cool fully, do not refrigerate.

AmericanRecipes

Devils Food Cake

American
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