Two Tone Chocolate Cake

.

¾ cup unsweetened cocoa powder

¾ cup boiling water

½ cup melted butter

2 cups granulated sugar

2 eggs

1 tsp. vanilla extract

1½ tsp. baking soda

½ tsp. salt

1 cup buttermilk

2 cups sifted cake flour

1 "Chocolate Frosting" recipe (on previous page)

1½ cups whipping cream, whipped

7 cocoa dusted chocolate truffles

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Preheat oven to 350*F. Line bottom of 10-in. pan with circle of parchment paper. Butter inside of pan and sprinkle with cocoa powder; set aside. Stir together cocoa powder and boiling water until smooth. Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in remaining ingredients with cocoa mixture. Pour batter into prepared pan. Bake for 55-60 mins or until cake tester inserted in center of cake comes out clean. Cool cake completely; slice into 3 layers.

Sandwich together cake layers with 1 cup of the frosting. Spread top and sides of cake with remaining frosting.

Spoon reserved chocolate mixture on top of cake leaving ½-in. border all around. Put whipped cream into piping bag fitted with a star tip. Decorate cake with whipped cream around edges, ringing it around the bottom of the cake, as well as topping it with 7 rosettes on top of cake. Place the seven chocolate truffles on the cream rosettes.

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