Cake:

1 cup cocoa

2 cups boiling water

1 cup butter, softened

2 1/2 cups sugar

4 eggs

2 3/4 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. vanilla

whipped cream filling (recipe below)

frosting (recipe below)

Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter, gradually adding sugar; beating well at med. speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt in med. bowl; add to creamed mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Stir in vanilla, do not over-beat. Pour batter into 3 greased and floured 9" round cake pans. Bake at 350 F degrees for 20-25 min. or until wooden pick inserted in center comes out clean. Cool in pans 10 min.; remove from pans, and cool completely on wire racks. Spread whipped cream filling between layers; spread frosting on top and sides. Refrigerate until ready to serve. One 3-layer cake.

Whipped Cream filling

1 cup whipping cream

1 tsp. vanilla extract

3/4 cup sifted powdered sugar

Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form. Chill. makes 2 cups.

Frosting

1 (6oz) pkg. semisweet chocolate. morsels

1/2 cup half and half

3/4 cup butter

2 1/2 cups sifted powdered sugar

Combine first 3 ingredients in heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of electric mixer until frosting holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency.