1 c. cocoa
2 c. boiling water
1 c. butter, softened
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
2 3/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)

Combine cocoa and boiling water, stirring until smooth; set aside to cool.

Combine butter, sugar, eggs and vanilla; beat at high speed of electric mixer 5 minutes until light and fluffy. Combine dry ingredients; add to sugar mixture alternately with cocoa mixture, beating at low speed of electric mixer, and beginning and ending with flour mixture. Do not overbeat.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool the layers completely.

Spread filling between layers, and spread frosting over top and sides of cake. Garnish with pecans, if desired. Serve at once, or refrigerate until ready to serve. Yield: one 3 layer cake.

FILLING:

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

Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until peaks hold their shape. Chill. Yield: about 2 cups.

FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate morsels
About 1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted powdered sugar

Combine chocolate morsels, 1/2 cup half and half and butter in a saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well.

Set saucepan in ice, and beat until frosting holds its shape and loses its gloss. Add a few more drops of half and half if needed to make spreading consistency. Yield: about 3 cups.