---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Perfect Chocolate Cake/mccalls
  Categories: Cheesecakes, Chocolate
       Yield: 10 servings
  
            Cake:
       1 c  Unsifted unsweetened cocoa
       2 c  Boiling water
   2 3/4 c  Sifted all purpose flour
       2 ts Baking soda
     1/2 ts Salt
     1/2 ts Baking powder
       1 c  Butter or margarine;
            -softened
   2 1/2 c  Sugar
       4    Eggs
   1 1/2 ts Vanilla
            Frosting:
       6 oz Semisweet chocolate pieces
     1/2 c  Light cream
       1 c  Butter or regular margine
   2 1/2 c  Unsifted confectioners'
            -sugar
            Filling:
       1 c  Heavy cream; chilled
     1/4 c  Unsifted confectioners'
            -sugar
       1 ts Vanilla extract
  
   Recipe by: MAUREEN ANTHONY (BJHK38A)
   1.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.
   2.  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.
   3. 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.  To cut, use a
   thin-edged sharp knife;slice with a sawing motion.
   And forget the swirls.  I think it looks gourmet
   just to spread the frosting.  It dries really dark and
   looks cool.  Somethimes I just drag a sharp knife across
   the top in lines and sometimes I leave it as it is.
   From McCall’s Cooking School.JM
  
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