3 Layer Chocolate Cake

1 cup cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
whipped cream filling (recipe below)
frosting (recipe below)

Combine cocoa and boiling water, stirring until smooth; set aside.
Cream butter, gradually adding sugar; beating well at medium speed of electric
mixer. Add eggs, one at a time, beating well after each addition. Combine
flour, soda, baking powder, and salt in medium bowl; add to creamed mixture,
beating at low speed of electric mixer, beginning and ending with flour
mixture. Stir in vanilla, do not overbeat. Pour batter into 3 greased and
floured 9" round cake pans. Bake at 350 F degrees for 20-25 minutes or until
wooden pick inserted in center comes out clean. Cool in pans 10 minutes;
remove from pans, and cool completely on wire racks. Spread whipped cream
filling between layers; spread frosting on top and sides. Refrigerate until
ready to serve.

Whipped Cream filling
1 cup whipping cream
1 tsp vanilla extract
3/4 cup sifted powdered sugar

Beat whipping cream and vanilla until foamy; gradually add powdered sugar,
beating until soft peaks form. Chill. Makes 2 cups.

Frosting
1 (6oz) pkg semisweet chocolate morsels
1/2 cup half and half
3/4 cup butter
2 1/2 cups sifted powdered sugar

Combine first 3 ingredients in heavy saucepan; cook over medium heat, stirring
until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set
saucepan in ice, and beat at low speed of electric mixer until frosting holds
its shape and loses its gloss. Add a few more drops of half-and-half if needed
to make spreading consistency.

Jenn B aka Mom2Sam and Tiny
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