The F.U.N. Place Recipe Box Archives

Jacket Cake

Cake

1 cup unsifted unsweetened cocoa powder
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract

Frosting:

1 package (6 oz.) semisweet chocolate pieces
1/2 cup light cream
1 cup butter or margarine
2 1/2 cups unsifted confectioners' sugar

Filling:

1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Directions:

1.In medium sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350 degrees. Grease well and lightly flour three 9" x 1 1/2" layer cake pans.

2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes). At low speed, beat in flour mixture alternately with cocoa mixture. Do not overbeat.

3. Divide batter evenly into prepared cake pans, smooth the top. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides, remove from pans and completely cool on wire racks.

4. Frosting: In medium sized saucepan, combine chocolate pieces, cream and butter, stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners' sugar. In bowl set over ice, beat until frosting holds it's shape.

5. Filling: Whip cream with confectioners' sugar and vanilla, refrigerate. Assemble cake: On plate, place a layer top side down, spread with half the cream. Place second layer top side down, spread with other half of the cream. Place third layer top side up.

6. With spatula, frost the sides first. Frost top with remaining frosting. Refrigerate at least one hour before serving.

Posted by Homebound on February 10, 1999

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