1 c. unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla

In medium bowl put cocoa with boiling water, mixing with wire whisk until smooth. Cool. Sift flour with soda, salt and baking powder. In large bowl of mixer, at high speed, beat butter, sugar, eggs and vanilla until light, about 5 minutes.

At low speed, beat in flour mixture alternately with cocoa mix, beginning and ending with flour mixture. Do not overheat. Preheat oven to 350°F. Grease well and lightly flour 3 pans, 9 x 1 1/2 inches. Bake 25 to 30 minutes. Cool in pans 10 minutes, remove from pans to finish cooling.

PERFECT CHOCOLATE CAKE FROSTING:

6 oz. semi-sweet chocolate pieces
1/2 c. light cream
1 c. butter
2 1/2 c. confectioners' sugar

In medium saucepan, combine chocolate pieces, cream and butter. Stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups sugar. In bowl, set over ice, beat until it holds shape.

FILLING:

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

Whip cream with sugar and vanilla. Refrigerate.

To assemble cake, place a layer, spread with 1/2 filling, place second layer, spread rest of filling, add third layer. Frost sides first, cover in cream, use rest of frosting. Refrigerate at least 1 hour.