Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cocoa Whipped Cream Filling:
2 c Boiling water 1 c Whipping cream,
1 c Butter, softened 1 ts Vanilla, and
2 1/2 c Sugar 1/4 c Sifted powdered sugar
4 Eggs Perfect Chocolate Frosting:
2 3/4 c Flour (I used cake flour and 1 (6 oz) package seme-sweet
-suggest others do so also) -chocolate morsels,
2 ts Baking soda 1/2 c Half and half,
1/2 ts Baking powder 3/4 c Butter
1/2 ts Salt 2 1/2 c Sifted powdered sugar
1 1/2 ts Vanilla

This cake is from the December 1990 "Southern Living" article on the
best recipes of the past 25 years. We've tried it, and it is a
stunner! First printed in December 1977, a recipe submitted by Dondee
Gage Steves of San Antonio, Texas.

Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans.

Combine cocoa and boiling water, stir until smooth, then set aside.

Cream butter, gradually add sugar, beating well at mdm speed of an
electric mixer. Add eggs, one at a time, beating well after each
addition.

Combine flour, soda, baking powder, and salt; add to creamed mixture
alternating with cocoa mixture, beating at low speed of an electric
mixer, beginning and ending with the flour mixture. Stir in the
vanilla. Do not overbeat.

Pour pans and ake 20 minutes or until a wooden pick inserted into the
center comes out clean. Cool pans 10 minutes. Remove the cake from
pans; cool completely.

Spread filling between layers; spread frosting on top and sides. Chill
until serving time.

Filling: Beat whipping cream and vanilla until foamy. Gradually add
powdered sugar, beating until soft peaks form. Chill.

Yield: 2 c

Frosting: Combine chocolate, half and half, and butter in a heavy
saucepan; cook over mdm heat, stirring until chocolate melts (I used
a glass measuring c and the microwave). Remove from heat; add
powdered sugar, mixing well.

Set saucepan in ice, and beat at low speed of an electric mixer until
the frosting holds its shape and loses its gloss. Add a few more
drops of half-and-half if needed to make spreading consistency.

Yield: 2 1/2 c

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