MARTHA STEWART DEVIL’S FOOD CAKE

3/4 cup dutch process cocoa, plus more for dusting
l/2 cup boiling water’
3 sticks butter, plus more for pans
2-l/4 cups sugar
l tbsps. vanilla extract
4 large whole eggs, lightly beaten’3 cups sifted cake flour (not self rising)
l tsp. baking soda
l/2 tsp. salt’
l cup milk
Mrs. Milman’s chocolate frosting (see recipe below)
Heat oven 350. Arrange two racks in center of oven. Line bottoms of three 8×2″ buttere cake pans with parchment. Dust bottoms and sides with cocoa; tap out excess. Sift cocoa; whisk with boiling water. Let cool. In mixer with paddle attachment cream butter on low until light and fluffy and gradually beat in sugar until light and fluffy, 3to4 mins; scrpae down sides twice. Beat in vanilla. Gradually drizzle in eggs beaqting betwen each addition until batter is no longer slick scraping down sides twice. S9ift flour, baking soda and salt. Whisk together the cocoa mixture with the milk. With mixer on low speed, alternaqte adding flour mixture and cocoa mixture a little of each at a time, starting and ending with flour. Divide evenly into the 3 pans. Bake 35 to 45 mins. rotating pans for even baking until cake tester comes out clean. Let cool on rack about l5 mins. Remove cakes from pans and return to rach to cool. Put prettiest layer on top. Spread bottom later with l-l/2 cups frosting, repeat with second layer, top with third. Cover outside of cake with remaining 3 cups frosting.
Frosting: 24 ozs. semisweet chocolate morsels
4 cups whipping cream
l tsp. light corn syrup
Place chocolate and cream in heavy sauce pan. Cook over low heat stirring constantly with spatula until combined and thickened, 20 to 25 mins. Increase heat to med low and cook stirring 3 mins more. Remove from heat; stir in corn syrup. Trjasfer to large metal bowl; refrigerate. Check every l5 to 20 mins stir until cool enough to spread about 2 hrs. Spread on cooked Devile’s food cake. Martha Stewart’s “Living”