Devil's food cake with fudge frosting

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Devil's Food Cake with Fudge Frosting
  Categories: Cakes, Chocolate
       Yield: 8 servings
  
            Cake:
   1 3/4 c  Sifted cake flour
     1/2 c  Cocoa powder (not a mix)
       1 ts Baking soda
     1/2 ts Salt
     1/2 c  Unsalted butter
   1 1/4 c  Sugar
   1 1/2 ts Vanilla
       2 lg Eggs
       1 c  Water; boiling
            Frosting:
     1/4 c  Unsalted butter
       2 c  Confectioners' sugar
       2 oz Unsweetened chocolate;
            -melted
   1 1/2 ts Vanilla
       2 tb Half-and-half or milk
            Or evaporated milk
  
   PREHEAT THE OVEN TO 350~. Grease 2, 8" layer cake pans
   well, then dust them generously with cocoa. (This gives the
   cake layers a rich brown finish).
   Sift the flour, cocoa, baking soda and salt onto a piece of
   waxed paper and set it aside. Cream the butter until it is
   fluffy, add the sugar and vanilla, and continue beating
   until the batter is silvery and light. Beat the eggs in one
   by one, then add the sifted dry ingredients, alternately
   with the boiling water, beginning and ending with the dry
   ingredients and beating well after each addition. Divide
   the batter equally between the two pans, smoothing the
   tops. Bake the layers uncovered for 30-35 minutes, or until
   the layers feel spongy to the touch and begin to pull away
   from the sides of the pans. Cool the layers upright in
   their pans on wire racks for 10 minutes, then carefully
   loosen them around the edges with a spatula and turn them
   onto wire racks. Cool them completely.
   
   FROSTING: Cream the butter until it is light, then add the
   confectioners' sugar gradually, beating all the while. Beat
   in the melted chocolate and vanilla, then add just enough
   cream to make the frosting a good consistency for
   spreading. Sandwich the two cake layers together with
   frosting, then frost the top and sides of the cake. Swirl
   the frosting into peaks and valleys.
  
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