Three Layer Chocolate Cake

1 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted all-purpose flour
2 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 c. butter, softened
2 1/2 c. sugar
4 eggs
1/2 t. vanilla
1 c. walnuts

In medium bowl, gradually add boiling water to cocoa. Mix with wire whisk until smooth.
Cool completely. (Do this several hours before actually making cake — at same time,
set eggs out to bring to room temperature.) Sift flour with soda, salt, and baking powder.
Preheat oven to 350 degrees. Grease well and lightly flour three 9-inch cake pans.
(Put wax paper in the bottom of the pans.)

In mixer, at high speed, cream butter and then add sugar gradually.
Add eggs and vanilla. Beat for 5 minutes until light. At low speed, beat in flour
mixture in 1/4ths, alternately with cocoa mixture in 1/3rds. (Do not overbeat.)
Divide into pans — bake 25 – 30 minutes. Cool for 10 minutes in pans, then put on
cooling racks.