MAMIES DEVILS FOOD CAKE

2 1/2 cups flour
1 tsp. soda
1 tsp.baking powder (rounded)
1/4 tsp. salt
1/2 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
2/3 cup cocoa dissplved in 1/2 cup boiling water
1 cup sour milk

Sift flour soda baking powder and salt, cream butter slowly, beat in shgar add beaten egg yolks, Vanilla and cocoa mixture.Add dry ingredints alternately with sour milk. Fold in stiffly beaten egg whites. Pour into 2-9-inch greased cake tins. Bake at 375 for 25 min. Frost with 7-min. frosting

SEVEN MINUTE FROSTING
2 egg whites unbeaten
1 1/2 cup sugar
5 Tbsp. cold water
1/2 tsp cream of tarter or 2 tsp. light corn syrup
pinch salt
1 tsp. vanilla

combine all ingredents execpt vanillain top of double boiler. Stir until shgar dissolves, then place over simmering water. Beat with beater until stiff enough to stand in peaks. (6 to 10 min.) Add vanilla beat till thick enough to spread.

Ilene

Devil's Food Cake

1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup butter; softened
2/3 cup cocoa
1 cup buttermilk
2 teaspoons vanilla
1 cup boiling strong coffee
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons soda

Preheat oven to 325°. Grease two 8-inch cake pans and dust with cocoa. *I like to grease pans and place parchment paper on the bottom only and grease again, then dust with cocoa just as insurance that my cake will release easily from pan. With an electric mixer, blend sugars, eggs and butter until light and smooth. Blend in cocoa, buttermilk, vanilla and coffee, mixing after each addition. Combine flour, salt and soda and beat into cake batter just until combined.

Pour into prepared pans and bake 40 to 45 minutes until cake test done; wood pick inserted in center comes out clean. Cool in pans on rack 20 minutes. Remove from pans and cool completely. Frost as desired. Cake freezes well and it's easy to make half recipe.

Marilyn