CAKE:

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

FILLING:

1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla extract

FROSTING:

Use your favorite chocolate frosting or glaze recipe.

Preheat oven to 350 degrees. In medium bowl, combine cocoa with boiling water mixing with whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder.

In large bowl, at high speed, beat butter, sugar, eggs, and vanilla until light and fluffy. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture. Do not over beat. Divide evenly into three 9 x 1 1/2 inch layer pans (greased and floured) and bake for 25-30 minutes. Cool in pans 10 minutes, then in cake rack.

FILLING: Whip cream with sugar and vanilla; refrigerate.

Assemble cake--first layer, 1/2 cream filling, second layer, other half of cream filling and third layer. Frost. 10-12 servings.