Perfect Three Layer Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Perfect Three Layer Chocolate Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings

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.

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