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CHOCOLATE CAKE with Whipped Cream Filling Recipe

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This recipe for CHOCOLATE CAKE with Whipped Cream Filling, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa T. Armstrong
Added: Sunday, July 13, 2008


1 cup cocoa
2 cups boiling water
1 cup butter or margarine
2 1/2 cups sugar
4 eggs
2 2/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsps. baking soda
1 1/2 tsp. vanilla extract

Whipped Cream Filling:
1 cup whipping cream
1 tsp. vanilla extract
1/4 cup sifted powdered sugar

Combine cocoa and boiling water, stir until smooth. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt in a medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed, beginning and ending with flour mixture. Stir in vanilla. Do not over beat. Bake in three 9-inch greased cake pans at 350 for 25 minutes. Cool in pans for 10 minutes then cool completely on wire racks.
*For an easier method, use a box of Pillsbury Milk Chocolate cake mix for the batter and mix and bake according to directions on box. Makes 2 layers. Cool completely before adding whipped cream filling and chocolate icing. Also, when I use this method, I slice the two layers in half, making 4 layers, which makes a pretty cake as well as a more moist cake.

Whipped Cream Filling: Beat whipping cream and vanilla until foamy; gradually add powdered sugar; beating until soft peaks form. Chill before spreading between cake layers.




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