1/2 c. unsweetened cocoa
1 3/4 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 c. butter, softened
2 eggs
1 1/3 c. buttermilk
1 c. heavy cream
1/2 c. boiling water
1 tsp. baking powder
1/8 tsp. salt
2 c. granulated sugar
1 tsp. vanilla
1/2 c. finely chopped nuts

FROSTING:

1/3 c. light cream
2/3 c. unsweetened cocoa
1 tsp. light corn syrup
1/4 c. coarsely chopped nuts
1/3 c. butter
2 2/3 c. sifted confectioners' sugar
1 tsp. vanilla

In small bowl, mix cocoa with boiling water. Cool completely. Grease and flour 3 (8") cake pans. Sift flour, baking powder, soda and salt. In large bowl combine the butter, sugar, eggs and vanilla. Beat at high speed until fluffy, about 5 minutes, occasionally scraping side of bowl. At low speed, blend in flour mixture (in fourths), alternating with buttermilk. Begin and end with flour mixture; beat just until smooth.

Measure 1 2/3 cups batter into a small bowl. Stir in 1/2 cup chopped nuts; pour into prepared pan. Add cocoa mixture to remaining batter; mix until smooth. Divide evenly between other pans. Bake 30 to 35 minutes in preheated 350 degree oven, or until cake tester inserted in center comes out clean. Cool 10 minutes on rack; remove from pans. Cool completely. Whip heavy cream until stiff; refrigerate.

FROSTING: In saucepan heat cream until bubbles form; remove from heat. Add the hot cream to butter, cocoa, 1 1/2 cups confectioners' sugar, corn syrup and vanilla. Beat frosting until smooth. Add remaining confectioners' sugar; beating until smooth and thick enough to spread.

To assemble cake, place one chocolate layer on cake plate, right side down; spread with half of whipped cream. Place nut cake layer on next; spread with rest of whipped cream. Top with remaining chocolate layer, right side up. Spread frosting on the sides and top. Garnish top with coarsely chopped nuts. Refrigerate. Serves 12.