1 c. unsifted, unsweetened cocoa
2 c. boiling water

Combine, whisk thoroughly, set aside until cold. Grease and flour three 9-10 inch cake layer pans.

Sift together:

2 3/4 c. sifted all-purpose flour (not self-rising)
2 tsp. baking soda
1/2 tsp. baking powder

Set aside.

In large mixing bowl combine:

1 c. butter, softened
2 1/2 c. granulated sugar
4 eggs (or 1 carton egg substitute)
1 1/2 tsp. vanilla
1/2 tsp. salt

Beat 5 minutes until creamy. At low speed, mix 1/4 flour mixture then 1/3 cocoa mixture. Continue, ending with flour mix. Divide evenly into 3 pans. Bake at 350 degrees for 25-30 minutes until center springs back when gently pressed with fingers.

FILLING:

1 c. heavy cream, whip with
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla

FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate bits
1/2 c. light cream
1 c. butter

Combine and stir over medium heat until smooth. Remove from heat.

With wire whisk, blend in 2 1/2 cups unsifted confectioners' sugar. In bowl set over ice, beat until it hold shape for spreading. Refrigerate cake when constructed at least 1 hour before serving.