---------- 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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