Perfect Chocolate Cake

• CAKE
• 1 C. unsifted, unsweetened cocoa
• 2 C. boiling water
• 2 3/4 C. sifted all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 C. butter, softened (or Margerine)
• 2 1/2 C. gran. sugar
• 4 eggs (lge)
• 1 1/2 tsp. vanilla
• FROSTING
• 1 pkg. (6 oz) semisweet choc. pieces
• 1/2 C. light cream
• 1 C. butter
• 2 1/2 C. confect. sugar
• FILLING
• 1 C. hvy cream
• 1/4 C. conf. sugar
• 1 tsp vanilla

1. CAKE
2. Preheat oven to 350
3. Grease & flour 3 9" cake pans.
4. In med. bowl, combine cocoa with boiling water, whisking until smooth. Sift flour with baking soda, salt and baking powder.
5. In mixer,beat sugar,eggs, and vanilla, scraping sides, until light about 5 min. At low speed,beat in flour mixture (in fourths), alternating with cocoa mixture, beginning and ending with flour mixture. Do not over beat. Divide evenly into pans.Bake 25-30 mins.
6. FROSTING
7. Combine chocolate pcs. and cream in med. saucepan. Stir over med. heat until smooth. Remove from heat. Whisk in conf. sugar. In bowl over ice, beat until it holds shape.
8. FILLING
9. Whip cream, vanilla and sugar. Refrigerate until chilled.
10. ASSEMBLY
11. Spead filling onto first layer. Repeat for second layer. Place third layer on top and frost with prepared frosting.
12. Refrigerate at least 1 hour before serving

cake, cocoa, boiling water, flour, baking soda, salt, baking powder, butter, gran, eggs, vanilla, frosting, light cream, butter, confect, filling, hvy cream, conf, vanilla

Taken from www.epicurious.com/recipes/member/views/perfect-chocolate-cake-1211172 (may not work)