1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
Prepare:
Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.Stir in the vanilla, and do not over-beat.Pour an equal amount of batter into each of the three prepared pans. Bake for 20 to 25 minutes or until a cake tester comes out clean.Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.
