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1
Cake:.
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Preheat oven to 325-350 degrees F.
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Grease & flour three 9-inch round cake pans.
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In medium bowl, gradually stir boiling water into cocoa until blended.
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Set aside to cool completely.
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On sheet of waxed paper, combine flour, baking soda, baking powder and salt, set aside.
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In large bowl, beat butter with sugar at high speed until light and fluffy.
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Add eggs, one at a time, beating after each.
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Beat in vanilla.
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Beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds) beginning and ending with flour and beating each addition just until blended.
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Pour batter into prepared pans: bake 25 minutes or until cake tester comes out clean.
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Cool in pans 10 minutes: remove & cool on wire racks.
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Filling.
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In top of double boiler placed over hot, not boiling water, combine white chocolate with 1/4 cup heavy cream.
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Heat, stirring, until chocolate melts and is smooth.
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Remove from heat: pour into large bowl.
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Stir in remaining heavy cream: refrigerate until very cold.
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At high speed.
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beat filling until stiff.
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Spread between cooled cake layers.
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Frosting.
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In medium saucepan, over medium heat, combine chocolate pieces, half-and-half and butter.
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Cook, stirring until smooth.
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Transfer mixture to large mixing bowl.
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Gradually beat in confectioners' sugar.
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(I had trouble getting it thick enough, so I put it in the fridge awhile.
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Just don't leave it in too long or you'll have to warm it again).
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Frost top and sides of cake.
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Enjoy.
