|Boiling water||2 Cup (32 tbs)|
|Baking cocoa||1 Cup (16 tbs)|
|Softened butter||1 Cup (16 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Semi sweet chocolate chips||2 Cup (32 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
Preheat the oven to 350 degrees.
In a small bowl, stir water into cocoa until blended, set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine the flour, baking powder and baking soda, add to the creamed mixture alternatively with cocoa mixture, beating well after each addition.
Pour into 2 greased and floured 9" heart shaped or round pans. Bake at 350 degreesfor 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Heat chocolate chips and cream in a double boler and heat until chocolate is melted, stirring occasionally.
Spread over the cake until smooth. Refrigerate until set.