1 c. cocoa
2 c. boiling water
1 c. softened butter
2 1/2 c. sugar (white)
4 eggs
1 1/2 tsp. vanilla
2 3/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder

Combine cocoa and boiling water, stirring until smooth. Cream butter, sugar, eggs and vanilla at high speed of electric mixer until light and fluffy. Combine flour, soda, baking powder and salt. Add to creamed mixture alternately with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with flour mixture. Do not overbeat! Pour batter into 3 greased and floured 9 inch round cakes pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans, let cool completely. Spread Whipped Cream Filling between layers. Frost with Rich Chocolate Frosting (recipes follow) on top and sides.

NOTE: Cut off rounded tops to make flat.

Whipped Cream Filling:
1 c. whipping cream
1 tsp. vanilla
2 to 4 tbsp. powdered sugar

Beat whipping cream and vanilla until foamy; gradually add powdered sugar. Beat until soft peaks form. Yield: 2 cups.

Rich Chocolate Frosting:
1 c. semi-sweet morsels
1/2 c. half and half
1 c. butter
2 1/2 c. sifted powdered sugar

Combine morsels, half and half, and butter in saucepan; cook over medium heat, stirring until melted and smooth. Remove from heat, blend in powdered sugar. Set saucepan in ice; beat with mixer at medium speed until frosting holds its shape.