Recipe: Perfect Chocolate Cake with Whip Cream Filling

This dessert along with a scoop of vanilla ice cream, is a perfect ending to a meal. It is a moist chocolate cake with whip cream between the layers and iced with a thick chocolate frosting. Keep the cake in the refrigerator but allow it to sit out and come to room temperature before serving. Leftovers keep nicely for a few days in the refrigerator.

Chocolate Cake and Chocolate Frosting

(printable recipe)

CAKE:

1 cup unsifted unsweetened cocoa powder

2 cups boiling water

2 3/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter or margarine, softened

2 1/2 cups granulated sugar

4 large eggs

1 1/2 teaspoons vanilla extract

FILLING:[I double this for a thicker filling]

1 cup heavy cream, chilled

1/4 cup unsifted confectioner's sugar

1 teaspoon vanilla extract

1. In medium-sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350'. Grease well and lightly flour [ I use instant cocoa mix] three 9" x 1 1/2" layer cake pans.

2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl occasionally. At low speed, beat in flour mixture ( in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.

3. Divide batter evenly into prepared cake pans; smooth top. Bake 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.

4. Filling: Whip cream with confectioner's sugar and vanilla; refrigerate. Assemble cake: On plate, place a layer top side down; spread with half of the cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.

5. Frosting: with spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. refrigerate at least 1 hour before serving. to cut, use a thin-edged sharp knife; slice with a sawing motion.

This is a recipe my mother used which couldn't be easier or tastier.

FUDGE FROSTING by Peg: 
l stick butter or margarine

4 squares melted unsweetened chocolate

6-7 cups sifted confectioner's sugar

1/2 teaspoon salt

4 teaspoons vanilla

2/3 cup milk

Melt chocolate and butter together. Mix sugar, milk, vanilla and salt. Blend chocolate and sugar mixture together. Beat until smooth and begins to lose it's gloss.

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