Chocolate Cake with Whip Cream Filling

Peyton is a HUGE Cake lover, and since it was my Aunt Di's Birthday yesterday...we will be making this today to celebrate with her when she comes over today. YUM

CAKE:
1 cup unsifted unsweetened cocoa powder
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract

FILLING:[I double this for a thicker filling]
1 cup heavy cream, chilled
1/4 cup unsifted confectioner's sugar
1 teaspoon vanilla extract

1. 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. Preheat oven to 350'. Grease well and lightly flour [ I use instant cocoa mix] three 9" x 1 1/2" layer cake pans.
2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl occasionally. At low speed, beat in flour mixture ( in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
3. Divide batter evenly into prepared cake pans; smooth top. Bake 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.
4. Filling: Whip cream with confectioner's sugar and vanilla; refrigerate. Assemble cake: On plate, place a layer top side down; spread with half of the cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.
5. Frosting: with spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. refrigerate at least 1 hour before serving. to cut, use a thin-edged sharp knife; slice with a sawing motion.