Angel food cake as posted on Boston.com

Makes one 9-inch cake

• 1 cup cake flour
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 12 egg whites
• 2 tablespoons water
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

1. Set the oven at 350 degrees. Have on hand a 10-inch angel food cake pan.
2. In a bowl, sift the flour, 1/4 cup of the sugar, and the salt twice; set aside.
3. In an electric mixer, beat the egg whites and water on low speed for 2 minutes or until foamy. Add the cream of tartar and continue to beat for 2 minutes or until the egg whites form soft peaks.
4. Add the vanilla, then gradually beat in the remaining 1 cup sugar. Continue beating for 3 to 4 minutes or until the egg whites are glossy and form medium peaks.
5. Remove the bowl from the mixer stand. With a rubber spatula or wide spoon, gently fold the sifted flour-and-sugar mixture into the egg whites. Spoon the batter into the ungreased pan. Run a butter knife through the batter once to ensure that there are no air pockets, and smooth the top.
6. Bake the cake for 40 to 45 minutes or until the top is golden brown. Turn the pan upside down, and let the cake cool completely.
7. Set the pan right-side up. Use a spatula or thin knife to release the cake from the sides of the pan. Turn out the cake. Adapted from "Baking Boot Camp"

Devil’s Food Cake with Mocha Buttercream Frosting by Ghiradelli

• 4 ounce(s) 100% Cacao Unsweetened Chocolate Baking Bar
• 1 1/2 cup(s) Sweet Ground Chocolate and Cocoa
• 2 cup(s) flour
• 1 cup(s) granulated sugar
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) cream of tartar
• 1/2 teaspoon(s) salt (optional)
• 1 1/2 cup(s) buttermilk
• 1 2/3 cup(s) butter, softened
• 4 eggs
• 2 1/2 teaspoon(s) pure vanilla extract
• 2 teaspoon(s) granulated instant coffee
• 2 tablespoon(s) boiling water
• 2 cup(s) confectioners' sugar
• 1/3 cup(s) milk
  
  Directions

Cake: Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.

Frosting: Melt the chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the remaining 2/3 cup butter until fluffy. Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.