Recipes

1. Position racks to divide oven in thirds. Heat to 350°F. Coat three 9-in. or 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper.

2. Stir cocoa and boiling water in a medium bowl until smooth; let cool.

3. Meanwhile mix next 3 ingredients in a medium bowl. In a large bowl, beat next 4 ingredients with mixer on high speed 5 minutes or until light and fluffy. Add cool cocoa; beat until blended. Scrape bowl. On low speed, beat in flour mixture just to blend, scraping bowl once. Spoon into prepared pans; smooth surfaces. Stagger pans on oven racks.

4. Bake 24 to 31 minutes (depending on pan size) until a wooden pick inserted in center of cakes comes out clean. Cool in pans on wire rack 10 minutes. Run knife around edges; invert on rack, remove paper and cool completely.

5. Frosting: Beat ingredients on low speed to blend. Increase speed to high; beat 2 minutes until light and fluffy.

6. To assemble: Place 1 cake layer on serving plate, bottom side up. Spread with 1/3 the Frosting. Repeat with remaining layers, swirling frosting on top. Garnish with Chocolate Curls.