1 c. cocoa
2 c. boiling water
1 c. butter, softened
2 1/2 c. sugar
4 eggs
2 3/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract
Whipped Cream Filling
Frosting

Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs one at a time, beating well after each addition.

Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Stir in vanilla; do not overbeat.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 minutes or until toothpick is clean when inserted in middle. Cool in pans 10 minutes. Remove from pans; cool completely. Spread Whipped Cream Filling between layers. chill until serving. Make 1 (3 layer) cake.

WHIPPED CREAM FILLING:

1 c. whipping cream
1/4 c. sifted powdered sugar
1 tsp. vanilla extract

Beat whipping cream and vanilla extract until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill. Makes 2 cups.

PERFECT CHOCOLATE FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. half and half
1/2 c. butter
2 1/2 c. sifted powdered sugar

Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice and beat at low speed until frosting holds its shape and loses its gloss. Add a few more drops of half and half if needed to make spreading consistency. Makes 2 1/2 cups.