2 c. sifted cake flour
1/2 c. cocoa
1/2 tsp. baking soda
Few grains salt
1/2 c. butter
1 tsp. vanilla extract
1 2/3 c. sugar
3 eggs, well beaten
1 c. buttermilk

Lightly grease bottoms of 3 nine inch layer cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. Set aside.

Sift together first 4 ingredients. Cream butter and extract together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add eggs in thirds, beating thoroughly after each addition. Alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture. Beat only until smooth; do not overbeat.

Turn batter into prepared pans. Bake at 350 degrees for 18 minutes or until cake tests done. Cool 10 minutes in pans on cooling racks. Remove from pans and cool completely. Slice each cake layer crosswise into two layers, using a long thin sharp knife. Spread Venetian Creme Icing between layers and on top of cake.

VENETIAN CREME ICING:

1/2 c. sugar
1/2 c. flour
1/2 tsp. salt
1 2/3 c. milk
1 c. cream or whipping cream
1 c. butter
1 tsp. vanilla extract
1 1/2 c. sifted confectioners' sugar

Combine sugar, flour and salt in a heavy saucepan. Add milk gradually, stirring after each addition until mixture is smooth. Stir in the cream. Cook over medium heat, stirring constantly, until very thick. Boil 1 minute. Chill until set.

Using electric mixer, cream butter salt and vanilla together until butter is softened. Add half of confectioners' sugar; beat until fluffy. Add chilled cream mixture alternately with remaining confectioners' sugar, beating until smooth after each addition. Yield: 16-18 servings.