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CHOCOLATE-MINT WHIPPED CREAM CAKE

1/2 cup cocoa
1 cup hot water
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt

Whipped Cream Filling:
1 1/2 cups whipping cream
1 tablespoon confectioners sugar
2 teaspoons peppermint extract
Green paste food coloring

Chocolate Frosting:
2 (1 ounce) squares unsweetened chocolate, melted
2 cups sifted confectioners sugar
2 tablespoons hot water
1 egg white
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla

Combine cocoa and water, stirring until smooth. Cream butter;
gradually add sugar, beating well at medium speed of electric
mixer. Add eggs, one at a time, beating well. Combine flour and
next 3 ingredients; add to creamed mixture alternately with cocoa
mixture, beginning and ending with flour mixture. Mix after each
addition. Pour batter into 3 greased and floured 8-inch round
cakepans. Bake at 350 degrees for 15 minutes. Cool 10 minutes; remove
from pans and cool completely on wire racks. Spread whipped cream
filling between layers; spread chocolate frosting on top and sides.

Filling: Combine first 3 ingredients in a medium mixing bowl;
add a small amount of coloring and beat until soft peaks form.

Frosting: Combine first 3 ingredients in mixing bowl; beat at
medium speed of an electric mixer until mixture is smooth. Add egg
white, butter, and vanilla; beat until smooth. Set bowl in a pan
of ice water, beat until frosting is thick enough to spread.

Yield: one 3-layer cake.

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