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Mrs. H's Chocolate Cake

Source of Recipe


Kathy Manta



List of Ingredients



• -- Cake --
  
• 1 cup unsifted unsweetened cocoa
  
• 2 cups boiling water
  
• 2¾ cups sifted all-purpose flour
  
• 2 tsp baking soda
  
• ½ tsp salt
  
• ½ tsp baking powder
  
• 1 cup (2 sticks) butter, softened
  
• 2½ cups granulated sugar
  
• 4 eggs
  
• 1½ tsp vanilla extract
  
• .
  
• -- Frosting --
  
• 1 package (6½ ounces) semisweet chocolate pieces
  
• ½ cup light cream
  
• 1 cup (2 sticks) butter or regular margarine
  
• 2½ cups unsifted confectioners' sugar
  
• .
  
• -- Filling --
  
• 1 cup heavy cream, chilled
  
• ¼ cup unsifted confectioners' sugar
  
• 1 tsp vanilla extract
  






Instructions



1. In medium bowl, combine cocoa with boiling water, mixing until smooth. Cool completely. In a large bowl, sift flour with baking soda, salt and baking powder.
   
   
2. Preheat the oven to 350° F. Grease well and lightly flour three 9-inch layer cake pans.
   In large bowl of electric mixer at high speed, beat butter, sugar, eggs and vanilla, scraping bowl occasionally until light, about 5 minutes. At low speed, beat in one-fourth of the flour mixture alternately with one-third of the cocoa mixture, beginning and ending with flour mixture. Do not overbeat.
   
   
3. Divide the batter evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Remove from oven and cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans, and cool on racks.
   
   
4. To prepare the frosting:
   In medium saucepan, combine the chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. Whisk in the confectioners' sugar. In bowl set over ice, continue beating until it holds shape.
   
   
5. To prepare the filling:
   In a chilled bowl, whip the cream with the sugar and vanilla; refrigerate.
   To assemble and frost the cake: On plate, place one layer; spread with half of cream filling. Place a second layer; spread with remaining cream filling. Place third layer on top. With spatula, frost sides first; use rest of frosting on top, swirling decoratively. Refrigerate.
   
   Serves 10 to 12