1 c Cocoa
2 c Boiling water
1 c Margarine
2 1/2 c Sugar
4 Eggs
2 3/4 c Flour
2 ts Baking soda
1/2 ts Salt
1 1/2 ts Vanilla
-WHIPPPED CREAM FILLING-
1 c Whipping cream
1 ts Vanilla extract
1/4 c Powdered sugar
-PERFECT CHOCOLATE FROSTING-
6 oz Semisweet chocolate
1/2 c Half and half
3/4 c Butter
2 1/2 c Powdered sugar
Perfect Chocolate Cake: Combine cocoa and boiling water, stirring until
smooth; set aside. Cream butter; gradually add sugar, beating well. Add
eggs, one at a time. Combine flour, soda, baking powder, and salt in bowl;
add to mixture alternately with cocoa mixture. Stir in vanilla.
Use two 10″ pans. Bake 350 degrees for 30 – 40 minutes
WHIPPPED CREAM FILLING: Beat whipping cream and vanilla until foamy;
gradually add powdered sugar. Makes 1 cup.
PERFECT CHOCOLATE FROSTING: Combine first three ingredients in saucepan;
cook until chocolate melts. Remove from heat; add powdered sugar. Set pan
is ice, and beat until frosting holds it shape and loses it gloss. Add a
few more drops of half/half if needed to make spreading consistency. Makes
2 1/2 cups
Yields
20 Servings