Ingredients
- 9 cake pans
- 4 eggs
- 2 3/4 c powdered sugar
- 2 1/2 c sugar
- 2 c water
- 2 c butter
- 1 1/2 c cream (heavy)
- 2 3/4 c flour
- 6 oz semi-sweet chocolate (pieces)
- 1 c unsweetened cocoa powder
- 2 1/2 ts vanilla
- 2 ts baking soda
- 1/2 ts baking powder
- 1/2 ts salt
Cool in pan 10 minutes. Carefuly loosen sides with spatula; remove from pans; cool completely on wire racks. FROSTING: In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With wire whisk, blend in powdered sugar. In bowl set over ice, beat until frosting holds it shape. FILLING: Whip cream with powdered sugar and vanilla: refrigerate. ASSEMBLE: On plate, place a layer top side down; spread with half of the filling. Place second layer top side down; spread with remaining filling. Place third layer top side up. With spatula, frost sides first, covering whipped cream filling; frost remaining cake, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin edged knife and slice with a sawing motion. ----
