Triple Chocolate Ecstasy

4 (1 ounce) squares semisweet chocolate 1 teaspoon baking powder
1/2 cup butter 1/2 teaspoon salt
1 cup finely chopped pecans 1 1/2 cups milk
2 large eggs, lightly beaten 1 teaspoon vanilla extract
2 cups sugar
1 1/2 cups all purpose flour Chocolate Filling
Chocolate Frosting

Grease two 9" round cakepans; line with parchment paper. Grease paper. Set
aside.

Combine chocolate and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts. Add pecans; stir well. Remove
from heat.

Combine eggs and sugar. Stir in chocolate mixture. Combine flour, baking
powder, and salt; add to chocolate mixture alternately with milk, beginning and
ending with flour mixture. Stir in vanilla. Pour batter into prepared pans.

Bake at 350 Degrees for 45 to 48 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans, and let cool completely on wire racks.

Spread Chocolate Filling between layers of cake. Spread Chocolate Frosting on
top and sides of cake.

Yield: one 2 layer cake

Chocolate Filling

4 (1 ounce) squares semisweet chocolate 1/2 cup sifted powdered sugar
1/4 cup butter 1/3 cup milk

Combine chocolate and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts. Gradually add powdered sugar
alternately with milk, beginning and ending with powdered sugar; stir until
smooth. Cover and chill 30 minutes or until spreading consistency. Yield: 1
cup.

Chocolate Frosting

2 cups whipping cream
1 cup sifted powdered sugar
2/3 cup sifted cocoa
1 teaspoon vanilla extract

Combine all ingredients in a bowl; beat at high speed of an electric mixer until
stiff peaks form. Chill 30 minutes. Yield: 2 1/2 cups.

Recipe from True Grits: Tall Tales and Recipes from the New South
The Junior League of Atlanta, Georgia

Enjoy!