Triple Chocolate Cake

FILLING
1 10/12 oz jar apricot preserv

CHOCOLATE BUTTER CREAM
1/4 c Butter, softened
1/4 c Sifted cocoa
1/2 ts Vanilla
1 c Sifted powdered sugar
1/4 c Milk

-GLAZE-
1 c Sugar
1/4 c Heavy cream
1/2 c Unsweetened cocoa
1/4 c Water

Preheat oven to 350 degrees. Grease and flour two 9″ round cake
pans.
To prepare the cake, in a medium bowl, combine the flour, cocoa,
baking soda and salt. In a large bowl, with electric mixer on
medium, beat butter and sugar until light and fluffy, about 10
minutes. Add eggs, one at a time, beating well after each addition.
Add vanilla. With mixer on low, alternately beat in flour mixture
and water. Pour batter into pans. Bake for 30 – 35 minutes until
toothpick inserted in center comes out clean. Cool in pans for 10
minutes. Remove from pans: cool on rack.

Using a sharp knife, split each layer in half horizontally.
Spread 3 layers with the preserves.

To prepare the butter cream filling, beat butter until light and
fluffy Alternately beat in sugar, cocoa and milk. Add vanilla.
Spread 1/3 of the butter cream over each layer with apricot
preserves. Stack layers, ending with the plain layer.

To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
cream and water. Cook over low heat, stirring, until smooth. Bring
to a boil: Boil for 1 minute. Cool slightly.

Place cake on rack over wax paper. Pour glaze over the cake,
spread- ing to evenly coat. Chill 30 minutes or until set. Garnish
with whipped cream piped around the top edge and spot the chopped
pistashios around the top of the whipped cream.

This is from one of my MIL’s clippings from Women’s Day. Date unknown