Mocha Cream Cake 

4 oz. unsweetened chocolate
1/2 cup hot water
1/2 cup granulated sugar
2 cups sifted cake flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter
1 tsp. vanilla
1 1/4 cups granulated sugar
13 eggs
2/3 cup milk 

In double boiler top, combine chocolate and hot water. Stir constantly over hot, not boiling, water to melt chocolate. Add ½ cup sugar, stirring and cooking 2 minutes to dissolve. Remove from hot water, cool to lukewarm.  Sift flour with soda and salt.  In large bowl, beat butter until fluffy. Gradually beat in 1 1/4 cups sugar, beating until very light and fluffy, five minutes.  Add vanilla. Add eggs, one at a time; beating well after each addition, scraping down side of bowl and beaters. At low speed, add flour mixture in fourths, alternately with milk, in thirds, beginning and ending with flour. Beat just to blend. With scraper, blend in chocolate. Turn into greased and floured pans. Bake 25 minutes in oven preheated to 350 F.  Surface springs back when gently pressed, when done. Cool 10 minutes. Loosen sides with spatula. Remove layers, cool on rack.

Mocha Frosting and Filling Recipe

3 cups heavy cream, chilled
1 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
1/8 tsp. salt
2 tsp. instant coffee

In medium bowl combine these ingredients. Refrigerate, covered ½ hour.  Beat with mixer until stiff. Refrigerate.  With long, thinªbladed knife, split cake layers in  half to make 4.  Place layer cut side up on plate. Spread with 2/3 cup mocha filling, repeat twice, top with last layer, cut side down. With metal spatula frost top and side of cake smoothly. Turn balance of mocha into pastry bag with 2 star tip. Make ruching around top and base of cake.