2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Chocolate Mousse (recipe follows)

Preheat oven to 350 degrees. Grease and flour 3 (8") round cake pans.

Mix dry ingredients in large mixing bowl. Add eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left overs.

CHOCOLATE MOUSSE:

1 1/2 tsp. unflavored gelatin
3 tbsp. cold water
1/4 c. + 1 tbsp. boiling water
1 1/2 c. sugar
3/4 c. cocoa
3 c. whipping cream
3 tsp. vanilla

Sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water, stir until clear and completely dissolved.

In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake.