Instructions

CAKE Preparation: Preheat oven to 350° Mix cocoa with boiling water, cool completely Grease and flour three 8×1 1/2″ cake pans. Sift flour, baking powder, soda and salt. Whip heavy cream until stiff; refrigerate 1. In mixer bowl combine butter, sugar, eggs or egg substites and vanilla. Beat on hi speed till fluffy, about 4 minutes 2. At low speed blend in flour mixture in fourths, alternating with buttermilk. Begin and end with flour mixture, beat until smooth. 3. Measure 1 2/3 cups batter into small bowl. Stir in 1/2 cup chopped nuts; pour into prepared pan. 4. Add cocoa mixture to remaining batter; mix until smooth; divide evenly between other pans. 5. Bake 30 to 35 minutes. Cool 10 minutes on rack; remove from pans; cool completely. FROSTING 1. Heat cream in saucepan until bubbles form; remove from heat 2. Add hot cream to butter, cocoa, 1 1/2 cups powdered sugar; corn syrup and vanilla. Beat frosting till smooth 3. Add remaining powdered sugar; beating till smooth and thick enough to spread TO ASSEMBLE CAKE Place one chocolate layer on cake plate, right side down; spread w/half the whipped cream. Place the nut cake layer on next; spread w/rest of whipped cream. Top w/ remaining chocolate layer, right side up. Spread frosting on side and top; garnish top edge of cake with the coarsely chopped nuts. Refrigerate.