# Dutch Chocolate Birthday Cake

Author: Mary Slavinsky

### Ingredients

- Cake
  - 1 cup sifted unsweetened cocoa
  - 2 cups boiling water
  - 3 cups sifted flour
  - 2 tsp. baking soda
  - 43​ tsp. salt
  - 21​ tsp. baking powder
  - 1 cup soft butter or margarine
  - 221​ cups granulated sugar
  - 4 eggs
  - 121​ tsp. vanilla
- Chocolate Filling
  - 1 cup soft butter or margarine
  - 1 cup sifted confectioners sugar
  - 21​ cup sifted unsweetened cocoa
  - 2 eggs
- Frosting
  - 2 cups heavy cream
  - 43​ sifted confectioners sugar
  - 1 tsp. vanilla

### Instructions

- In medium bowl, combine cocoa with boiling water.
- Let cool completely.
- Preheat oven to 350°.
- Lightly grease and flour 3 (9 inch) layer pans.
- Sift flour with baking soda, salt, and baking powder.
- Set aside mixture.
- In large bowl, beat at high speed butter with granulated sugar, eggs, and vanilla until light and fluffy, about 5 minutes, occasionally scraping bowl.
- At low speed, beat flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat!
- Pour batter into prepared pans.
- Bake about 30 minutes or until cake springs back.
- Cool in pans 10 minutes.
- Remove and place on racks to cool.
- In medium bowl, combine cream, confectioners sugar, and vanilla.
- Beat with electric beater until stiff and of spreading consistency.
- Refrigerate.
- Assemble cake on cake platter, placing one layer, top side up.
- Spread with half filling.
- Invert second layer, placing on first layer, and spread with remaining filling.
- Place last layer on top with top side up.
- Frost top and sides with Whipped Cream Frosting.
- Refrigerate at least 1 hour before serving. Makes 12 servings

> Quote

> The Slavinsky family loved this for birthday cake.