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DEVIL'S FOOD CAKE

1/4 CUP UNSWEETENED COCOA, 1 CUP PLUS 3 TABLESPOONS SUGAR, 3 TABLESPOONS WATER, 1/2 CUP MILK, 1/2 CUP SHORTENING, 1 TEASPOON VANILLA, 2 EGGS SEPARATED, 1 CUP SIFTED FLOUR, 1/2 TEASPOON CREEM OF TARTAR, 1/2 TEASPOON SALT, 1/2 TEASPOON BAKING SODA, PREHEAT OVEN TO 350.BUTTER AND LIGHTLY FLOUR TWO 8 INCH ROUND CAKE PANS.PUT THE COCOA,3 TABLESPOONS OF THE SUGAR,AND 3 TABLESPOONS WATERIN A SMALL PAN AND COOK OVER LOW HEAT UNTIL SMOOTH AND BLENDED.REMOVE FROM THE HEAT AND STIR IN THE MILK;SET ASIDE.CREAM THE SHORTENING,ADD THE VANILLA AND 1/2 CUP OF THE REMAINING SUGAR.AND BEAT UNTIL LIGHT.BEAT IN THE EGG YOLKS,AND THEN ADD THE COCOA MIXTURE,BEATING WELL.MIX THE FLOUR,CREAM OF TARTAR,SALT, AND BAKING SODA TOGETHER,ADD TO THE FIRST MIXTURE,AND BLEND TILL SMOOTH,BEAT THE EGG WHITES SEPARATELY UNTILL THEY ARE FOAMY,SLOWLY ADD THE REMAINING 1/2 CUP OF SUGAR,AND CONTINUE TO BEAT TILL THE WHITES ARE STIFF BUT NOT DRY FOLE THE WHITES INTO THE BATTER,SPRED IN THE PANS AND BAKE FOR 25 TO 30 MINUTES;TEST WITH A TOOTHPIC TILL IT COMES OUT CLEAN.COOL IN THE PANS FOR 5 MINUTES BEFROE REMOVING. RATED * * * *