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Triple-Layer Chocolate Cake with Fudge Icing

1 cup cocoa (unsweetened)
2 cups boiling water
2 3/4 cups unbleached white flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teasppoon salt
1 cup butter
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla

Combine cocoa with 2 cups boiling water; stir until smooth. Remove
from heat and let cool. Sift together dry ingredients. In large
bowl, beat together butter, sugar, eggs, and vanilla. Add dry
ingredients alternately with cocoa mixture to the creamed mixture.
Do not overmix. Pour batter into 3 buttered and floured 9-inch cake
pans. Bake in preheated 350-degree oven for 25 to 30 minutes.


Melt 2 or 3 ounces unsweetened chocolate and 2 or 3 tablespoons
butter in saucepan over low heat. Remove from heat and add 1/4 cup
hot coffee (water can be substituted, but coffee enhances the
chocolate flavor), 1/8 teaspoon salt, and 1 teaspoon vanilla. While
beating, add powdered sugar (about 2 cups?) until frosting reaches
desired consistency.

Use icing while it's warm; it will harden a little as it cools.
Spread icing between layers and stack. Frost top and sides. Decorate
top with ring of fresh daisy tops (wash and pat dry before using)
and white and yellow candles. (Icing will be dark; yellow and white
will contrast nicely.)


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