*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            Sifted cake flour
      1/2   c            Cocoa powder (not a mix)
    1       t            Baking soda
      1/2   ts           Salt
      1/2   c            (1 stk) unsalted butter
    1 1/4   c            Granulated sugar
    1 1/2   ts           Vanilla
    2       lg           Eggs
    1       c            Boiling water
      1/4   c            (1/2 stk) unsalted butter
    2       c            Unsifted confectioners' --
                         (10X) sugar
    2                    Squares (1 oz each) --
                         Unsweetened chocolat
    1 1/2   ts           Vanilla
    2       tb           Half-and-half -- milk or
   PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake
   pans well, then dust then generously with cocoa. (This
   gives the cake layers a rich brown finish).
   Sift the flour, cocoa, baking soda and salt onto a
   piece of waxed paper and set it aside. Cream the
   butter until it is fluffy, add the sugar and vanilla,
   and continue beating until the batter is silvery and
   light. Beat the eggs in
   one by one, then add the sifted dry ingredients,
   alternately with the boiling
   water, beginning and ending with the dry ingredients
   and beating well after each addition. Divide the
   batter equally between the two pans, smoothing the
   tops. Bake the layers uncovered for 30 to 35 minutes,
   or until the layers feel
   spongy to the touch and begin to pull away from the
   sides of the pans. Cool the layers upright in their
   pans on wire racks for 10 minutes, then carefully
   loosen them around the edges with a spatula and turn
   them onto wire racks. Cool them completely.
   FOR THE FROSTING: Cream the butter until it is light,
   then add the confectioners' sugar gradually, beating
   all the while. Beat in the melted chocolate and
   vanilla, then add just enough cream to make the
   frosting a good
   consistency for spreading. Sandwich the two cake
   layers together with frosting, then frost the top and
   sides of the cake. Swirl the frosting into peaks and
   valleys. Makes about 8 servings.
   Recipe By     :
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