Directions

• In a small bowl, combine cocoa and hot water until smooth; cool. In a
• large bowl, cream butter and brown sugar until light and fluffy. Add
• eggs, one at a time, beating well after each. Combine the flour,
• baking soda, baking powder and salt; gradually add to creamed
• mixture alternately with buttermilk and cocoa mixture, beating well
• after each addition. Stir vanilla.
• Pour into three greased and waxed paper-lined 9-in. round baking
• pans. Bake at 350° for 20-25 minutes or until a toothpick
• inserted near the center comes out clean. Cool for 10 minutes;
• remove from pans to wire racks to cool completely.
• In a small saucepan, combine sugar and cornstarch. Gradually stir in
• milk until smooth. Bring to a boil; cook and stir for 2 minutes or
• until thickened. Remove from the heat; stir in vanilla. Cool
• completely. In a small bowl, cream butter until light and fluffy.
• Gradually beat in cooled mixture.
• Place one cake layer on a serving plate; spread with half of the
• filling. Repeat layers. Top with remaining cake.
• For glaze, in a small saucepan, melt butter; stir in cocoa until
• smooth. Add milk. Bring to a boil. Remove from the heat. With an
• electric mixer, beat in confectioners' sugar until blended. Cool for
• 15-20 minutes; spread over top of cake. Garnish with chocolate curls
• if desired. Store in the refrigerator. Yield: 12-14 servings.