CAKE:

1/2 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted plain flour
1/2 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. baking powder
2 tsp. baking soda
1 c. butter, softened
2 1/2 c. sugar
4 eggs

Preheat oven to 350 degrees. In medium bowl combine cocoa with boiling water and mix with a wire whisk until smooth. Cool completely. Sift flour with salt and baking powder and soda. Grease 3 (9 inch) layer pans well and flour lightly. Cream butter, sugar, eggs and vanilla at high speed about 5 minutes. At low speed beat in flour mixture and cocoa mixture alternately. Do not overbeat. Pour into pans. Bake for 25 to 30 minutes or until surface springs back. Cool 10 minutes in pans. Remove and cool on racks.

FROSTING:

1 (6 oz.) pkg. chocolate bits
1/2 c. half and half
1 c. butter
2 1/2 c. unsifted confectioners' sugar

In medium saucepan combine chocolate pieces, cream and butter. Stir over medium heat until smooth. (Do not allow to get too hot or chocolate will separate.) Remove from heat and blend in sugar. Beat well. Refrigerate to cool mixture. Beat until frosting consistency. Refrigerate as much as necessary.

FILLING:

1 c. heavy whipping cream
1/4 c. confectioners' sugar
1 tsp. vanilla extract

Chill beaters and bowl. Whip cream, adding sugar and vanilla slowly. To assemble cake, place layer top side down. Spread with half of whipped cream mixture. Place second layer top side down. Spread with remaining cream. Place third layer top side up.

To frost, frost sides first, covering whipped cream. Use remaining frosting on top. Refrigerate at least 1 hour before serving. Slice with a sawing motion. May be served at room temperature or just out of refrigerator.