Sweet Shop Chocolate Cake

Cake:
1 cup cocoa
2 cups boiling water
1 cup butter or margarine, softened
2-1/2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

Whipped Cream Filling:
1 cup whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar

Sweet Shop Chocolate Frosting:
6 ounces semi-sweet chocolate morsels
1/2 cup half-and-half
3/4 cup butter or margarine
2-1/2 cups sifted powdered sugar

To make cake: Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter, gradually adding sugar, beating well at medium speed with electric mixer.

Add eggs one at a time, beating well after each. Combine flour, soda, baking powder and salt in medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed, beginning and ending with flour mixture. Stir in vanilla extract. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread Whipped Cream

Filling between layers: spread sides with Sweet Shop Chocolate Frosting.

Whipped Cream Filling: Beat whipping cream and vanilla until foamy; add powdered sugar, beating until soft peaks form. Chill. Makes 2 cups Sweet Shop

Chocolate Frosting: Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed with electric mixer until frosting holds its shape and loses its gloss. Add a few drops of half-and-half if need to make spreading consistency.

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