1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water

Grease and flour 3 (8 inch) pans. In large bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat at medium speed for 2 minutes. Remove mixer beaters and by hand stir in boiling water. Pour in pans and bake at 350 degrees for 30 to 35 minutes or until toothpick is clean. Remove from pans and completely cool. Frost with chocolate mousse.

CHOCOLATE MOUSSE:

1 env. Knox gelatin
2 tbsp. cold water
1/4 c. boiling water
2 tsp. vanilla
1 c. sugar
1/2 c. cocoa
2 c. chilled whipping cream

Chill large mixing bowl and beaters in freezer at least 1 hour before using. In small bowl sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is dissolved and clear. Cool 5 to 10 minutes. In large cool bowl, blend sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, beating until stiff. Pour in gelatin and beat until blended. Fill and frost layers. Refrigerate at least 1 hour before serving. Leftovers should be covered and refrigerated.