3 eggs
2 cups cocoa powder
1 cup vanilla extract
2 cups water
2 teaspoons baking soda
1 cup butter rum
2 1/2 teaspoons electric mixer
2 cups white sugar
1 teaspoon vanilla extract
5 cups confectioners' sugar
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 3/4 cups of the 9-inch cake pans.
In a medium saucepan, bring water to boil. Stir in cocoa and vanilla. Bring to a slowly simmer, stirring occasionally. Heat to 357 degrees F (175 degrees C), or until a small amount of syrup dropped into warm water forms a low, drum-shaped ball.
In a large bowl, cream together margarine, 3/4 cup cocoa, 3 cups sugar, vanilla and butter. Beat in the eggs one at a time, mixing well after each addition. Stir in the cocoa mixture until just blended.
Stir confectioners' sugar into the melted chocolate and whip until stiff peaks form. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the Dipped Chocolate Cinnamon Cool Whip: In a medium bowl, stir in 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat until sugar mixture is stiff. Stir in the confectioners' sugar.
Spread chocolate icing over cooled cake and serve immediately.
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