Glenna Fletcher, first lady of the state of Kentucky, sent us this luscious cake recipe.
CAKE
1 cup sifted cocoa powder
2 cups boiling water
2 cups sifted all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
½ teaspoon baking powder
1 cup (2 sticks) butter, softened
2½ cups granulated sugar
4 eggs
1½ teaspoons vanilla extract
FILLING
1 cup butter, softened
1 cup confectioners’ sugar
½ cup sifted cocoa powder
2 eggs
FROSTING
2 cups heavy whipping cream
¾ cup sifted confectioners’ sugar
1 teaspoon vanilla extract
Preheat the oven to 350°. For the cake, in a small bowl mix the cocoa powder and boiling water together until the cocoa is completely dissolved in the water. Set aside to cool completely. In a large mixing bowl sift together the flour, baking soda, salt, and baking powder. In another bowl, with an electric mixer on high speed, beat together the butter, granulated sugar, eggs, and vanilla until it is light and fluffy, approximately 5 minutes. At low speed on the mixer alternately beat in the dry ingredients and the cocoa powder mixture. Divide the batter evenly into three 9-inch pans. Bake for 30 minutes or until a toothpick comes out clean; cool completely and fill and frost.
For the filling, in a large mixing bowl with an electric mixer on high beat the butter, confectioners’ sugar, cocoa powder, and eggs together until light and smooth. Spread between the cake layers when they are cooled.
For the frosting, in a large mixing bowl with an electric mixer on high combine the cream, confectioners’ sugar, and vanilla. Beat until the mixture is stiff enough to spread. Frost the sides and top of the filled cake. Refrigerate at least 1 hour before serving. Keep the cake refrigerated. The flavor improves if allowed to sit for 1 day.
YIELD: 1 (3-LAYER) CAKE