Chocolate Torte

Rich chocolate cake with whipped cream filling and
chocolate frosting. Kamy Cannon

1 cup butter, softened 2 1/2 cups sugar 4 eggs 1 1/2 tsp vanilla extract 1 cup baking cocoa 2 cups boiling water 2 3/4 flour 2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Filling: 1 cup heavy whipping cream 1/4 cup confectioners sugar 1 tsp vanilla extract Frosting: 1 cup (6oz) semisweet choc chips 1 cup butter, softened 1/2 cups heavy whipping cream 2 1/2 cups confectioners sugar Directions: In a large mixing bowl, cream butter and sugar. Ad eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk cocoa and water in a seperate bowl until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into 3 greased and floured 9 in round baking pans. Bake at 350 for 25-30 minutes or until a toothpick come out clean. Cool for 10 minutes; remove from pans to wire racks. In a mixing bowl, beat cream, sugar and vanilla on high speed until soft peaks form. Chill until firm. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in sugar. Chill for at least 1 hour or until competely cooled. Beat with electric mixer to achieve spreading consistency. Spread half of the filling over one cake layer; taop with second layer with remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Number Of Servings:10-12+