Created By: Karen Bohnert, Bohnert Jerseys, Silvis, IL
Servings: 20
Prep Time: 45 minutes
Cook Time: 30 minutes
Preheat oven to 350 degrees F.
In a saucepan, bring water to a boil. Remove from heat, add cocoa and mix until smooth. Let cool.
In a large mixing bowl, beat 1 ¾ cups sugar, eggs and vanilla. In a separate bowl, mix flour, baking powder, baking soda and salt. Alternatively, add dry flour mix and cooled cocoa mix to the sugar mix. Beat until just mixed.
Pour into three greased 9-inch round cake pans lined with wax paper. Bake for 25 -30 minutes. Cool on wire racks.
For filling, beat 2 cups powdered sugar, ¼ cup butter and vanilla until consistency of spreadable frosting. Place first cake layer on serving plate. Spread with half of the filling. Place second cake on top and spread with remaining filling. Top with final cake.
For frosting, in a saucepan over medium-low heat, stir chocolate chips, cream and butter until melted. Slowly stir in 2 ½ cups of powdered sugar until thoroughly mixed. Remove pan from heat and place in large bowl filled with ice. Stir occasionally as frosting cools (about 10 -15 minutes.) Spread cooled frosting on sides and top of cake.
