McCall's Best Chocolate Cake

ngredients

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• cake
• 1 cup Unsifted unsweetened cocoa
• 2 cup boiling water
• 2 3/4 cup Sifted all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 cup butter Or margarine
• Softened
• 2 1/2 cup sugar
• 4 eggs
• 1 1/2 tsp. vanilla
• Frosting:
• 6 oz. semisweet chocolate pieces
• 1/2 cup light cream
• 1 cup butter Or Regular margarine
• 2 1/2 cup Unsifted confectioners'
• sugar
• -----FILLING-----
• 1 cup heavy cream, chilled
• 1/4 cup Unsifted confectioners'
• sugar
• 1 tsp. vanilla extract

How to make it

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• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 mins.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning.
• and ending with flour mixture.
• Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 mins.
• , or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 mins.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting:In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.