I bake this frequently. DO NOT use cake flour here because the cocoa dilutes the gluten to just about the same final level. Starting with cake flour will make slices fall apart. To use up cake flour with this recipe, bake 3 or 4 layers and don't try to slice. ALL kinds of cocoa work just fine. I get "red-red" cocoa from the bulk food store, it makes a perfect cake. I skip the clear-jel, just use flour. Line bottom of pans with baking parchment--greasing is a waste of time. That way the cake will bake more evenly up the sides of the pans. Loosen the sides about 10 minutes after baking. Chill layers before slicing--it becomes MUCH easier. From room temperature, chill 20 minutes. Chill filling briefly until it thickens up--that way the cake won't slide apart. Stir it every 5 minutes to avoid hard lumps. Irene, I have a terrible time getting layers out of cake pans intact without greasing the pans. And I rely heavily on parchment as extra insurance... Thanks for your input and tips, as always. PJH

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