Julie’s Perfect Chocolate Cake

Julie’s Perfect Choc. Cake
Julie Grow
Preheat to 350
3 9-by-1 ½ “ layer cake pans

In medium bowl, combine 1 c cocoa with 2 c boiling water, mixing with a wire whisk until smooth. Cool completely. In another bowl: sift 2 3/4 c flour with 2 t baking soda, ½ t salt, and ½ t baking powder, set aside.

Grease well and lightly flour cake pans. In large bowl mix at high speed beating 1 c softened butter, 2 ½ c sugar, 4 eggs, and 1 ½ t vanilla, scraping bowl occasionally, until light–about 5 minutes.

At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds) beginning and ending with flour mixture. Do not overbeat. Divide evenly winto pans, smooth top. Bake 25 minutes (toothpick test for doneness). Cool in pans 10 minutes. Carefully loosen sides with spatula: remove from pans; cool on racks.

Make frosting and filling and then assemble:

Frosting: in medium saucepan, combine 1 pkg (6 oz) semisweet choc. pieces, ½ c light cream, 1 c butter, stir over medium heat until smooth. Remove from heat. with whisk, blend in 2 ½ c powdered sugar. In bowl set over ice, beat until it hold shape.

Filling: whip 1 c heavy cream chilled with 1/4 c powdered sugar and 1 t vanilla. refrigerate.

To assemble: on plate place a layer, top side down, spread with half of filling, place 2nd layer on top, top side down and spread rest of filling. Place 3rd layer on top side up. Frost. Refrigerate at least 1 hours before serving. Serves 10-12.