---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Perfect Chocolate Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       1 c  Cocoa
       2 c  Boiling water
       1 c  Butter; softened
            Or margarine
   2 1/2 c  Sugar
       4    Eggs
   1 1/2 ts Vanilla extract
   2 3/4 c  All purpose flour
       2 ts Baking soda
     1/2 ts Baking powder
     1/2 ts Salt
            Filling-
       1 c  Whipping cream
       1 ts Vanilla extract
     1/4 c  Confectioners' sugar; sifted
            Frosting-
       6 oz Semisweet chocolate morsels
       1 sm Package
     1/2 c  Half-and-half; about
     3/4 c  Butter; or margarine
   2 1/2 c  Confectioners' sugar; sifted
  
   Recipe by: Southern Living magazine, November 1982.
   Combine cocoa and boiling water, stirring until smooth; set
   aside to cool.
   Combine butter, sugar, eggs, and vanilla; beat at high
   speed of electric mixer 5 minutes until light and fluffy.
   Combine dry ingredients; add to sugar mixture alternately
   with cocoa mixture, beating at low speed of electric mixer,
   and beginning and ending with flour mixture. Do not
   overbeat. Pour batter into 3 greased and floured 9-inch
   round cakepans. Bake at 350 degrees for 25 to 30 minutes or
   until a wooden pick inserted in center comes out clean.
   Cool in pans 10 minutes; remove from pans, and cool the
   layers completely. Spread filling between layers, and
   spread frosting over top and sides of cake.  Garnish with
   pecans, if desired. Serve at once, or refrigerate until
   ready to serve.
   
   Filling.  Beat whipping cream and vanilla until foamy;
   gradually add confectioners' sugar, beating until peaks
   hold their shape. Chill. Yield: about 2 cups.
   Frosting.  Combine chocolate morsels, 1/2 cup
   half-and-half, and butter in a saucepan; cook over medium
   heat, stirring until chocolate melts. Remove from heat; add
   confectioners' sugar, mixing well.
   Set saucepan in ice, and beat until frosting holds its
   shape and loses its gloss.  Add a few more drops of
   half-and-half if needed to make spreading consistency.
   Yield: about 3 cups.
  
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