2 Cups Flour
1 1/2 Cups Sugar
1 1/4 Cups Water
1/2 Cup Unsweetened Cocoa
1/2 Cup Butter or Margarine
1/4 Cup Vegetable Oil
2 Eggs
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Baking Powder

Cake Directions:
Preheat oven to 350 degrees fahrenheit.

Grease and flour coat two 9 inch round cake pans.

Combine all ingredients in a mixing bowl.

Mix thoroughly.

Pour batter evenly into the two 9 inch cake pans.

Bake at 350 degrees Fahrenheit for 20-25 minutes. When a toothpick can be
pushed into the cake and removed cleanly, the cake is done.

Allow cakes to cool.

* Cut off the rounded top portion of one cake if necessary with a breadknife so
the two cakes will lay flat against one another.

1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar

Cream Topping Directions:
Begin whipping the cream at medium speed and increase to high as it begins to
thicken.

Add the powdered sugar in small amounts during mixing.

Whip the cream for 10 minutes on high speed (until very thick).

Cream is used as the first layer of coating on the top of the cake.

1/2 Cup Butter (real butter works best)
5 Cups Powdered Sugar
3 tsp Vanilla Extract
1/4 Cup Unsweetened Cocoa
4 Tbsp Milk
2 Tbsp Chocolate Syrup


Cream Topping Directions:
Combine all ingredients in a mixing bowl.

Mix by hand at first to avoid expelling powdered sugar.

When powdered sugar is sufficiently wet, mix on high speed. Continue mixing for
approximately 10 minutes at high speed. Frosting will be creamy.

Place a layer of frosting between the first and second layers of cake.

Frost around the sides of the cake generously with the frosting.

Cover the top with whipping cream.

Place in the refrigerator to stiffen for one hour.

Use the remaining chocolate frosting on top of the whipping cream on the top of
the cake.