CAKE:

1 c. unsifted, unsweetened cocoa
2 3/4 c. sifted all-purpose flour
1/2 tsp. salt
1 c. butter
4 eggs
2 c. boiling water
2 tsp. baking soda
1/2 tsp. baking powder
2 1/2 c. granulated sugar
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease well and lightly flour 3 (9x1 1/2-inch) cake pans. Combine unsweetened cocoa with boiling water. Whisk until smooth. Cool completely. Sift flour, soda, and baking powder together.

In a large mixing bowl, at high speed, beat butter with sugar, eggs and vanilla. Scrape bowl occasionally. Beat until light and fluffy. At low speed, beat in flour mixture (in 1/4's) alternately with cooled cocoa mixture (in 1/3's), beginning and ending with flour mixture.

Divide batter evenly in the 3 prepared pans. Even off the batter. Bake 25-30 minutes or until middle springs back when gently pressed with finger. Cool in pan 10 minutes. Loosen sides carefully and remove from pans. Cool on racks.

FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate pieces
1 c. butter
1/2 c. light cream
2 1/2 c. unsifted confectioners sugar

In a medium saucepan, combine chocolate pieces, cream and butter. Stir over medium heat until smooth. Remove from heat and whisk in 2 1/2 cups of confectioners sugar. Place pan in ice and beat until frosting holds its shape.

FILLING:

1 c. heavy cream
1 tsp. vanilla
1/4 c. unsifted confectioners sugar

Whip cream with sugar and vanilla. Assemble cake and refrigerate at least 1 hour before serving. Serves 10-14 people.