3 Layer Chocolate Cake
Source of Recipe
The Pastry Shop
List of Ingredients
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)
Recipe
Combine cocoa and boiling water, stirring until smooth; set aside.
Cream butter, gradually adding sugar; beating well at med. speed of
electric mixer. Add eggs, one at a time, beating well after each
addition. Combine flour, soda, baking powder, and salt in med. bowl;
add to creamed mixture, beating at low speed of electric mixer,
beginning and ending with flour mixture. Stir in vanilla, do not over-
beat. Pour batter into 3 greased and floured 9" round cake pans.
Bake at 350 F degrees for 20-25 min. or until wooden pick inserted in
center comes out clean. Cool in pans 10 min.; 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. one 3-layer cake.
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.
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