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
  • $\frac{3}{4}$ tsp. salt
  • $\frac{1}{2}$ tsp. baking powder
  • 1 cup soft butter or margarine
  • $2\frac{1}{2}$ cups granulated sugar
  • 4 eggs
  • $1\frac{1}{2}$ tsp. vanilla
• Chocolate Filling
  • $1$ cup soft butter or margarine
  • $1$ cup sifted confectioners sugar
  • $\frac{1}{2}$ cup sifted unsweetened cocoa
  • $2$ eggs
• Frosting
  • $2$ cups heavy cream
  • $\frac{3}{4}$ 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.