1/2 c. unsweetened cocoa
1/2 c. boiling water
1 3/4 c. unsifted flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 c. butter, softened
2 c. sugar
2 eggs
1 tsp. vanilla
1 1/3 c. buttermilk
1/2 c. pistachios, chopped fine
1 c. heavy cream

In small bowl mix cocoa with boiling water. Cool completely. Preheat oven to 350 degrees. Grease and flour three 8 x 1 1/2 inch layer cake pans. Sift flour, baking powder, soda and salt in large bowl of electric mixer. Combine butter, sugar, eggs and vanilla. Beat at high speed until fluffy (about 5 minutes). AT low speed blend in flour mixture in fourths. Alternate with buttermilk. Begin and end with flour mixture and beat until smooth. Measure 1 2/3 cup batter into a small bowl. Stir in 1/2 cup chopped nuts. Pour into one prepared pan. Add cocoa mixture to remaining batter. Mix until smooth. Divide evenly between other pans. Bake 30 to 35 minutes. Cool 10 minutes on rack. Remove from pans and cool completely. Whip heavy cream until stiff and refrigerate. Whipped cream between each layer and frost outside of cake with Chocolate Frosting. Put nut layer in the middle and garnish cake with chopped pistachios. Yields 12 servings.