1 cup cocoa
1 cup butter
2 1/2 cups sugar
1 1/2 teaspoons vanilla
cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
Ingredients For Frosting
2 cup chocolate rices
Method of Preparation:
Combine cocoa with boiling water and mix with a whisk, then cool completely.
In another bowl, mix together flour, baking soda, salt and baking powder.
Preheat oven to 350 degrees.
Grease 3 9″ layer cake pans.
In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
Begin and end with flour mixture.
Do not overbeat.
Divide evenly in prepared pans and bake for 25 to 30 minutes.
Cool in pan 10 minutes, then remove and cool on rack.
Whip cream, add sugar, and vanilla .
Beat until thick.
In medium saucepan, combine Instant coffee powder, cream and butter.
Stir over medium heat until smooth.
Remove from heat and blend in powdered sugar with a whisk.
In a bowl over ice, beat until it holds its shape.
To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.