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Devil's Food Cake With Marshmallow Frosting I LOVE baking with other people.  Especially with friends.  It shifts the focus away from everything turning out meticulous and makes it more about having fun, and catching up... and of course eating what you make!
I am extremely blessed to have such a wonderful friend base.  Some I've met in college, some in high school, some in grade school, and even beyond.  Indira falls into the beyond category.  We met when we were 3 years old in sunday school and bonded over huge glasses. (Me and Indira - age 7)
Even though I don't see her everyday anymore, I am blessed that every time we hang out it's like nothing has changed in 18 years.  We had set up a baking day ages ago and finally got around to doing it.
I sent her 80 million recipes and we ended up deciding on Devil's Food Cake with Marshmallow Frosting.  And boy was it great.  Reader be warned, if you're looking for a meticulous cake with delicate decorations... this isn't it.  (Basically you bake the two layers, spilt one in half, crumble some up and throw it on top.)  However if you're looking for a no fuss way of decorating that is super fun.. keep on keepin' on and give this one a try!
The frosting doesn't have any butter in it so wipe that guilt away and have another slice!  All in all we had a great time, and Indira was a saint with crazy puppy so that always warms my heart.  And as I said, this cake is really tasty, so we highly recommend. Thanks Indira we'll have to do it again very soon! :) Servings: 12-14
1 1/3 cup cake flour
10 Tbsp unsalted butter at room temperature
1/2 cup light brown sugar (packed)
2 oz bittersweet chocolate (melted and cooled)
1/2 cup buttermilk at room temperature
4 oz semisweet chocolate chips
3/4 tsp cream of tartar
Grease two 9-inch cake pans.  Preheat oven to 350 degrees.
To make cake, combine all dry ingredients in a bowl and whisk to mix.  Set aside.  In the bowl of an electric mixer, combine butter and sugars and beat until creamy.  Mix in the eggs one at a time, scraping down sides of the bowl after each addition.  Mix in vanilla.  Reduce mixer to low speed and add melted chocolate.  Add the dry ingredients and buttermilk, alternating between the two, starting with the dry and ending with the dry.  With the mixer on low speed add boiling water.  Fold in chocolate chips.  Divide cakes among pans and bake for 25-30 minutes, until a cake tester comes out clean.  Let cool.
To make frosting place egg whites in a clean electric mixer bowl.  Put sugar, cream of tartar, and water in a saucepan and stir to combine.  Bring mixture to a boil over medium heat, and continue boiling for 1-2 minutes covered.  Uncover and using candy thermometer allow mixture to reach 240 degrees.  In the meantime beat egg whites at high speed until stiff peaks form (5-7 minutes).  Once mixture has reached temperature take off heat and allow to cool for 1 min.  With mixer working at medium speed carefully pour in sugar mixture (it's hot be careful!).  Add vanilla and allow to beat for 5 minutes (until it comes to room temperature).
To decorate split one of the cake layers in half.  Crumble one half of the one layer.  Top the full layer with frosting and then place the un-crumbled half on top.  Frost entire cake with frosting and add crumbles as desired.  Slice and enjoy!