---------- Recipe via Meal-Master (tm) v8.05
       Title: Triple Chocolate Cake
  Categories: Cheesecakes, Chocolate
       Yield: 16 servings
   2 1/2 c  Cake flour
       1 ts Baking soda
       1 c  Butter
       3    Eggs
   1 1/3 c  Water
     1/3 c  Unsweetened cocoa
     1/2 ts Salt
       2 c  Sugar
       1 ts Vanilla
      12 oz Apricot preserves
            -----chocolate butter cream:
     1/4 c  Butter; softened
     1/4 c  Sifted cocoa
     1/2 ts Vanilla
       1 c  Sifted powdered sugar
     1/4 c  Milk
       1 c  Sugar
     1/4 c  Heavy cream
     1/2 c  Unsweetened cocoa
     1/4 c  Water
   Preheat oven to 350 degrees.  Grease and flour two 9 round
   cake pans.
   To prepare the cake, in a medium bowl, combine the flour,
   cocoa, baking soda and salt.  In a large bowl, with
   electric mixer on medium, beat butter and sugar until light
   and fluffy, about 10 minutes.  Add eggs, one at a time,
   beating well after each addition.  Add vanilla.  With mixer
   on low, alternately beat in flour mixture and water.  Pour
   batter into pans. Bake for 30 - 35 minutes until toothpick
   inserted in center comes out clean. Cool in pans for 10
   minutes.  Remove from pans: cool on rack.
   Using a sharp knife, split each layer in half horizontally.
    Spread 3 layers with the preserves.
   To prepare the butter cream filling, beat butter until
   light and fluffy Alternately beat in sugar, cocoa and milk.
    Add vanilla.  Spread 1/3 of the butter cream over each
   layer with apricot preserves. Stack layers, ending with the
   plain layer.
   To prepare the glaze, in a small saucepan, mix sugar,
   cocoa, heavy cream and water.  Cook over low heat,
   stirring, until smooth.  Bring to a boil: Boil for 1
   minute.  Cool slightly. Place cake on rack over wax paper.
   Pour glaze over the cake, spread- ing to evenly coat.
   Chill 30 minutes or until set.  Garnish with whipped cream
   piped around the top edge and spot the chopped pistashios
   around the top of the whipped cream.