Devil's Food Cake With Nougat Filling and Buttercream Frosting

Nope, not health food.

For the cake:
From the Betty Crocker Picture Cookbook, 1950 ed.

2/3 cup unsalted butter
1 2/3 cups granulated sugar
3 large eggs
2/3 cup dark cocoa powder
1 1/3 cup cold water
2 1/4 cups cake flour
1/3 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter and flour 2 9 inch baking pans

Cream together butter and sugar. Beat in eggs one at a time. Combine cocoa and water (add a bit of water at a time to make mixing easier) Add vanilla to mixture.

Sift together dry ingredients and add alternating with the cocoa mixture. Pour into pans and bake 30-35 minutes or until cakes test done. Cool in pan ten minutes, then finish cooling on racks. Make filling.

For the Nougat filling:
From The Herald Tribune Home Institute Cookbook, 1937
(I omitted the nuts in this and it worked just fine)

Combine 3/4 cup sugar, 1/4 cup cake flour, and 1/8 teaspoon salt. Beat 1 egg slightly and add 1 cup of water to mixture. Melt 2 squares of unsweetened chocolate and add. Cook in a double boiler over hot water for ten minutes or until thickened. Remove from heat and mix in 1/2 teaspoon vanilla extract and 1/4 cup chopped nuts. Cool before using.

For the frosting:

1/2 cup softened butter
3 cups icing sugar
Heavy cream to thin
Vanilla extract to taste

Cream the butter and sugar together adding vanilla and enough cream to thin to a spreading consistency.

I decorated the top with some of the chocolate brittle I made earlier in the week.