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Perfect Chocolate Cake
 Southern Living Magazine

1 cup cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Whipped Cream Filling (recipe below)
Perfect Chocolate Frosting (recipe below)

 Combine cocoa and boiling water; stir until smooth; set aside to cool. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to sugar mixture alternately with cocoa mixture, beating at low speed and beginning and ending with the flour mixture. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool layers on a wire rack. Spread filling between layers; frost top and sides with Perfect Chocolate Frosting.

Whipped Cream Filling

1 cup whipping cream
1 teaspoon vanilla extract
3/4 cup sifted confectioner's sugar

 Beat whipping cream and vanilla until foamy. Gradually add powdered sugar, beating until peaks hold their shape. Chill until ready to assemble cake.

Perfect Chocolate Frosting

1 6-ounce package chocolate chips
1/2 cup half-and-half
3/4 cup unsalted butter
2 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract

 Combine chocolate chips, half-and-half, and butter in a saucepan. Cook over medium heat, stirring, until chocolate melts. Remove from heat. Add powdered sugar and vanilla extract, mixing well. Set saucepan in ice and beat until frosting holds its shape and loses its gloss. Refrigerate until ready to use.

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This page updated on 1/10/2000