Instructions: CAKE:
Preheat oven to 350 F. Grease and flour 3-9" cake pans.

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.

In large bowl of electric mixer, at high speed, beat margarine, sugar, eggs, and vanilla until light, scraping bowl occasionally. At low speed, beat in flour mixture alternately with cocoa mixture, beginning and ending with flour. Do not overbeat.

Divide batter evenly into prepared pans. Bake for 25-30 minutes or until surface springs back when touched. Cool in pan for 10 minutes. Carefuly loosen sides with spatula; remove from pans; cool completely on wire racks.

FROSTING: In medium saucepan, combine chocolate, cream, and margarine; stir over medium heat until smooth. Remove from heat. With wire whisk, blend in powdered sugar. In bowl, set over ice, beat until frosting holds it shape.

FILLING: Whip cream with powdered sugar and vanilla; refrigerate.

ASSEMBLE: On plate, place a layer, top side down; spread with half of the filling. Place second layer, top side down; spread with remaining filling. Place third layer, top side up. With spatula, frost sides first, covering whipped cream filling; frost remaining cake, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin edged knife and slice with a sawing motion.

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