Categories: Cakes 
      Yield: 16 servings 
  
           Angel food: 
    2/3 c  Cake flour 
      1 c  Confectioners sugar 
      1 c  Egg whites (7 or 8) 
           Pinch of salt 
      1 t  Cream of tartar 
    2/3 c  Sugar 
      1 t  Vanilla extract 
    1/2 t  Almond extract 
           Devil's food: 
    1/2 c  Powdered cocoa 
      1 c  Strong coffee 
    1/2 c  Shortening 
  1 1/2 c  Sugar 
      1 t  Vanilla extract 
      2    Eggs 
  1 1/2 c  Cake flour 
    3/4 t  Salt 
    1/4 t  Baking poweder 
      1 t  Baking soda 
           Peanut butter mousse 
           (recipe follows) 
           Ganache 
           (recipe follows) 
  
  To make the angel food: Heat oven to 375 degrees. Cut parchment paper or 
  wax paper to fit the bottom of a 10 inch round cake pan.  Do not grease 
  the pan or paper. 
   
  Sift together the flour and confectioner's sugar.  Set aside. 
   
  Place egg whites in bowl of a heavy duty mixer.  Beat slowly while adding 
  the salt and cream of tartar; then continue beating for 1 minute or until 
  soft peak form.  Increase speed to medium ; add sugar by Tablespooons 
  until it is all incorporated, then beat 1 1/2 minutes longer.  When egg 
  whites have stiff peaks, add vanilla and almond extracts. 
   
  Remove bowl from mixer and sprinkle half of the confectioners' sugar-flour 
  mixture over the egg whites.   Fold in with a rubber spatula; sprinkle 
  with remaining with remaining sugar-flour mixture and fold again using a 
  minimum number of strokes so that the egg white do not deflate. Gently 
  spoon the mixture into prepared pan and bake 40 to 50 minutes, or until 
  golden brown.  Do not overbake or the cake will sink in the center. 
   
  To make the devil's food:  Heat oven to 350 degrees.  Grease and flour a 
  round 10-inch cake pan. 
   
  Sift cocoa into a mixing bowl, then drizzle in the coffee while whisking 
  to make a smooth paste.  Set aside. 
   
  Combine shortening, sugar, vanilla and eggs, and beat for 2 minutes at 
  medium speed. 
   
  In a separate bowl, sift togethr the flour, salt, baking powder and baking 
  soda. 
   
  Alternately add the cocoa-coffee mixture and flour mixture to the 
  sugar-egg mixture and continue beating until incorporated.  Pour batter 
  into prepared pan and bake for 30 minutes. 
   
  To assemble cake:  When both cakes have cooled, carefully slice them in 
  half horizontally with a sharp serrated knife (the longer the better) so 
  that you have 4 cake layers. 
   
  To slice the angel food cake, spray knife with oil.  Holding the top of 
  the cake with your flat open hand, use a sawing action to slice through. 
  Do not put pressure on the knife or the cake might tear; just let the 
  sawwing action do its work. (If the cake sinks in the center, fill it in 
  with some extra mousse.  Make this the top layer and it will be easier to 
  level off) 
   
  Place 1 layer on the devil's food cake on a plate and spoon a third of the 
  Peanut Butter Mousse on top.  Add a layer of the devil's food cake on a 
  plate and spoon a third of the Peanut Butter Mousse on top.  Add a layer 
  of the angel food , then spread with another third of the mousse.  Add 
  second devil's food layer, then reamining mouse.  Top with remaining angel 
  food layer. 
   
  Whisk the Ganache, then spread over the cake with a spaaatual, frosting 
  the top and sides generously.  Refrigerate for a least 2 hours before 
  serving.  Served chilled, slice with a warm wet knife.