Red Devil S Food Cake
|Sugar||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Cold water||1 1⁄3 Cup (21.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sea foam frosting||1 Cup (16 tbs)|
|Unsweetened chocolate square||1 Ounce (1 Square)|
In bowl cream together the 1 cup sugar and 1/2 cup shortening till light.
Add egg yolks, one at a time, and vanilla, beating well after each addition.
Sift together cake flour, cocoa powder, baking soda, and salt; add to creamed mixture in bowl alternately with cold water, beating well after each addition.
Beat egg whites to soft peaks; gradually add the 3/4 cup sugar, beating to stiff peaks.
Fold into batter; blend well.
Turn mixture into 2 greased and lightly floured 9x1 1/2-inch round baking pans.
Bake at 350° till cake tests done, 30 to 35 minutes.
Fill and frost with Sea Foam Frosting.
Melt unsweetened chocolate with 1/2 teaspoon shortening; drizzle around edge of frosted cake.
Sea Foam Frosting: In top of double boiler combine 2 egg whites, 1 1/2 cups packed brown sugar, 1/3 cup cold water, 2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar, and dash salt.
Beat 1/2 minute at low speed of electric mixer.
Place over hot, not boiling water. (Upper pan should not touch water.) Cook, beating constantly, till stiff peaks form, about 7 minutes (do not overcook).
Remove from water.
Beat in 1 teaspoon vanilla.