Perfect Chocolate Cake

Perfect Chocolate Cake




1 c. cocoa

2 c. boiling water

1 c. butter or margarine, softened

2 1/2 c. sugar

4 eggs

2 3/4 c. all-purpose flour

2 t baking soda

1/2 t baking powder

1/2 t salt

1 1/2 t. vanilla extract

Whipped Cream Filling

Perfect Chocolate Frosting



Combine cocoa and boiling water, stirring

until smooth; set aside. Cream butter; gradually add sugar, beating well at

medium speed of an electric mixer. Add eggs, one at a time, beating well after

each addition.



Combine flour, soda, baking powder, and salt

in a medium bowl; add to creamed mixture

alternately with cocoa mixture, beating at

low speed of electric mixer, beginning and

ending with flour mixture. Stir in vanilla.

Do not overbeat.



Line three 9-inch greased cakepans with wax

paper; grease and flour wax paper. Pour

batter into cakepans. Bake at 350 degrees

for 20 to 25 minutes or until a wooden pick

inserted in center comes out clean. Cool in

pans 10 minutes; remove from pans, peel off

wax paper, and cool layers completely on

wire racks.



Spread Whipped Cream Filling between layers;

spread Perfect Chocolate Frosting on top and

sides of cake. Refrigerate until ready to

serve. Yield: one 3-layer cake.



Whipped Cream Filling



1 c. whipping cream

1 t vanilla extract

1/4 c. powdered sugar



Beat whipping cream and vanilla until foamy;

gradually add powdered sugar, beating until

soft peaks form. Chill. Yield: about 2 cups



Perfect Chocolate Frosting



1 6 oz. package semisweet chocolate morsels

1/2 c. half and half

3/4 c. butter or margarine

2 1/2 c. sifted powdered sugar



Combine first three ingredients in a 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 an

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. Yield: 2 1/2 cups.