Cake: 1 c Unsweetened cocoa powder
2 c Water; boiling
2 3/4 c Flour; sifted
2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 c Butter or margarine; soften
2 1/2 c Sugar
4 lg Eggs
1 1/2 ts Vanilla
—–frosting—– 6 oz Semi sweet chocolate pieces
1/2 c Light cream
1 c Butter or margarine
2 1/2 c Powdered sugar
—–filling—– 1 c Heavy cream; chilled
1/4 c Powdered sugar
1 ts Vanilla
CAKE: In medium sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350~. Grease and flour 3, 9″ cake pans. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light, scraping bowl occasionally. At low speed, beat in flour mix alternately with cocoa mix, beginning and ending with flour. Do not overbeat. Divide batter evenly into prepared pans. Bake 25-30 minutes or until surface springs back when touched.
Cool in pan 10 minutes. Carefuly loosen sides with spatula; remove from pans; cool completely on wire racks. FROSTING: In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With wire whisk, blend in powdered sugar. In bowl set over ice, beat until frosting holds it shape. FILLING: Whip cream with powdered sugar and vanilla: refrigerate. ASSEMBLE: On plate, place a layer top side down; spread with half of the filling. Place second layer top side down; spread with remaining filling. Place third layer top side up. With spatula, frost sides first, covering whipped cream filling; frost remaining cake, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin edged knife and slice with a sawing motion. —–