Rich Devils Food Cake

• 2¼ cups sifted cake flour
• 2 tsp. baking soda
• ½ tsp. salt
• ½ cup butter or margarine
• 2½ cups brown sugar (firmly packed)
• 3 eggs
• 3 1-oz. sq. unsweetened chocolate
• ½ cup sour milk or buttermilk
• 2 tsp. vanilla
• 1 cup boiling water

Start oven at 375°F. Grease bottom and sides of 3 eight inch pans and dust with flour. Sift flour with soda and salt. Cream butter in bowl – use your hands – until soft and airy. Add sugar a little at a time and continue creaming until light and fluffy. Add unbeaten eggs one at a time. Beat hard after each addition of egg. Melt chocolate over boiling water and add to batter – mix thoroughly. Sift 1/3 of flour in batter, stir well, add 1/3 of sour milk and stir slightly. Repeat ending with flour – mix vanilla and hot water and add to batter. Pour into greased pans (don’t be alarmed at thinness of batter). Bake 25 or 30 minutes, spread with whipped cream frosting.

Whipped Cream Chocolate Frosting

• 1½ cups heavy cream
• ¼ cup sugar
• 1 tbsp. cocoa
• ½ tsp. vanilla extract

Mix (do not whip) in bowl – set in refrigerator to chill for 2 hours at least or longer. Then beat until mixture is thick and holds shape and stands in peaks. Frost top and between layers of this 3 layer cake. Sprinkle with shaved bitter chocolate if desired.