Recipe: Perfect Chocolate Cake (McCall's)

Jane,

A friend gave me this recipe after telling me it was the best chocolate cake she'd ever had. Is this true?

Perfect Chocolate Cake (McCall's)

Cake:
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup butter
2 1/2 cups granulated sugar
4 eggs
1 1/2 tsp vanilla extract

Frosting:
1 pkg (6 oz) semi-sweet chocolate pieces
1/2 cup half-and-half
1 cup butter
2 1/2 cups unsifted confectioner's sugar

Filling:
1 cup whipping cream, chilled
1/4 cup unsifted confectioner's sugar
1 tsp vanilla extract

Cake Directions: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 degrees. Grease well and lightly flour three 9 X 1 1/2 inch round cake pans.

In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and 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 batter evenly into pans, smooth tops. Bake 25-30 minutes or until surface springs back when gently pressed with figertip. Cool in pans for 10 minutes. Carefully loosen sides with spatula; remove from pans, cool on racks.

Frosting Directions: In medium saucepan, combine chocolate pieces, cream, and butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioner's sugar. In bowl set over ice, beat until it holds shape.

Filling Directions: Whip cream with sugar and vanilla; refrigerate.

To Assemble Cake: On plate, place a layer, top side down; spread with half of cream filling. Place second layer, top side down; spread with rest of cream. Place third layer, top side up. To frost, with spatula, frost sides first, covering whipped cream which may squeeze out. Use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slice with a sawing motion.

Serves 10-12.