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Triple Chocolate Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TRIPLE CHOCOLATE CAKE
 Categories: Chocolate, Cakes
      Yield: 16 Servings
 
MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  Cake flour
      1 ts Baking soda
      1 c  Butter
      3    Eggs
  1 1/3 c  Water
    1/3 c  Unsweetened cocoa
    1/2 ts Salt
      2 c  Sugar
      1 ts Vanilla

MMMMM--------------------------FILLING-------------------------------
      1    10/12 oz jar apricot preserv

MMMMM-------------------CHOCOLATE BUTTER CREAM------------------------
    1/4 c  Butter, softened
    1/4 c  Sifted cocoa
    1/2 ts Vanilla
      1 c  Sifted powdered sugar
    1/4 c  Milk

MMMMM---------------------------GLAZE--------------------------------
      1 c  Sugar
    1/4 c  Heavy cream
    1/2 c  Unsweetened cocoa
    1/4 c  Water
 
      Preheat oven to 350 degrees.  Grease and flour two 9" round cake
  pans.
      To prepare the cake, in a medium bowl, combine the flour, cocoa,
  baking soda and salt.  In a large bowl, with electric mixer on
  medium, beat butter and sugar until light and fluffy, about 10
  minutes. Add eggs, one at a time, beating well after each addition.
  Add vanilla. With mixer on low, alternately beat in flour mixture and
  water. Pour batter into pans. Bake for 30 - 35 minutes until
  toothpick inserted in center comes out clean. Cool in pans for 10
  minutes.  Remove from pans: cool on rack.
  
      Using a sharp knife, split each layer in half horizontally.
  Spread 3 layers with the preserves.
  
      To prepare the butter cream filling, beat butter until light and
  fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread
  1/3 of the butter cream over each layer with apricot preserves. Stack
  layers, ending with the plain layer.
  
      To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
  cream and water.  Cook over low heat, stirring, until smooth. Bring
  to a boil: Boil for 1 minute. Cool slightly.
  
      Place cake on rack over wax paper.  Pour glaze over the cake,
  spread- ing to evenly coat.  Chill 30 minutes or until set. Garnish
  with whipped cream piped around the top edge and spot the chopped
  pistashios around the top of the whipped cream.
  
  This is from one of my MIL's clippings from Women's Day. Date unknown
  
  Shared by Robert Rostrup
 
MMMMM

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