---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Perfect Three Layer Chocolate Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
            Cake:
       1 c  Unsweetened cocoa powder
       2 c  Water; boiling
   2 3/4 c  Flour; sifted
       2 ts Baking soda
     1/2 ts Baking powder
     1/2 ts Salt
       1 c  Butter or margarine; soften
   2 1/2 c  Sugar
       4 lg Eggs
   1 1/2 ts Vanilla
            -----frosting-----
       6 oz Semi sweet chocolate pieces
     1/2 c  Light cream
       1 c  Butter or margarine
   2 1/2 c  Powdered sugar
            -----filling-----
       1 c  Heavy cream; chilled
     1/4 c  Powdered sugar
       1 ts Vanilla
  
   CAKE: In medium sized bowl, combine cocoa with boiling
   water, mixing with wire whisk until smooth. Cool
   completely. Sift flour with baking soda, baking powder and
   salt. Preheat oven to 350~. Grease and flour 3, 9″ cake
   pans. In large bowl of electric mixer, at high speed, beat
   butter, sugar, eggs and vanilla until light, scraping bowl
   occasionally. At low speed, beat in flour mix alternately
   with cocoa mix, beginning and ending with flour. Do not
   overbeat. Divide batter evenly into prepared pans. Bake
   25-30 minutes or until surface springs back when touched.
   Cool in pan 10 minutes. Carefuly loosen sides with spatula;
   remove from pans; cool completely on wire racks.
   
   FROSTING: In medium saucepan, combine chocolate pieces,
   cream and butter; stir over medium heat until smooth.
   Remove from heat. With wire whisk, blend in powdered sugar.
   In bowl set over ice, beat until frosting holds it shape.
   FILLING: Whip cream with powdered sugar and vanilla:
   refrigerate.
   ASSEMBLE: On plate, place a layer top side down; spread
   with half of the filling. Place second layer top side down;
   spread with remaining filling.
   Place third layer top side up. With spatula, frost sides
   first, covering whipped cream filling; frost remaining
   cake, swirling decoratively. Refrigerate at least 1 hour
   before serving. To cut, use a thin edged knife and slice
   with a sawing motion.
  
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