Devils Food Cake with Fudge Iciing

Preheat oven to 350F. In a mixer using low speed and paddle attachment, combine flour, sugar, baking poweder and salt. Set aside.

In a separate bow, pour boiling water over cocoa and mix well, eliminating all lumps. Adds eggs and vanilla to the cocoa mixture and mix well. Add to dry ingredients (mixer at low speed) and mix until well incorporated. Scrape down sides of bowl, then, add vegetable oil and buttermilk. Increase speed to high for 1 minute in order to get air into batter. Pour batter into two 9 " greased cake pans and bake for 20-25 minutes. Allow cake to cool for 5-10 minutes on cake rack, then remove from pans and cool completely and ice with fudge icing.

Fudge icing:

6 oz.unsweetened chocolate, chopped

1 c heavey cream

1 1/2 c sugar

1/2 c butter, cubed

2 tsp. vanilla extract

Chop and shave chocolate, place in a large bowl and set aside. In a ssuce pan over low heat, bring cream and sugar to a boil slowly. Stir occasionally to avoid sugar burning and sticking to the bottom of the pan. Once heated and sugar has melted, pour hot cream mixture of chopped chocolate. Allow this to set for one minute while cubing butter. Then, add butter and vanilla to mixture blending with a large rubber spatula. Stir until a homogeneous mixture is achieved. To thicken, allow mixture to set, then, stir to whip add into icing.