Pudding-Filled Devil’S Food Cake

• 4 large egg whites
• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups 2% milk
• 2 large egg yolks, beaten
• 3 ounces unsweetened chocolate, chopped
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 cup sugar
• 3 large egg whites
• 3 tablespoons cold water
• 2 tablespoons light corn syrup
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
2. Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased
3. . Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
5. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
6. In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u0b0, about 8-10 minutes.
7. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/pudding-filled-devil-s-food-cake/ (may not work)