Ingredients:
Instructions:
Cream the butter in a mixer bowl with an electric mixer until light and fluffy. Add the sugar and beat for 5 minutes. Sift the flour, cocoa and salt together. Beat into the creamed mixture alternately beginning with the eggs and ending with the flour. Add the vanilla and cream and beat in thoroughly. Turn into a very heavily buttered 1 1/2 quart metal mold or glass baking dish, using 2 tablespoons butter to grease the mold. Place two sheets of buttered wax paper over the top, then cover with two layers of heavy foil. Tie tightly with heavy string, then trim the wax paper and foil, leaving a 1-inch overhang. If the mold has a lid, place it on top. Place the rack in a steamer and add boiling water just to the bottom of the rack. Place the mold on the rack and bring to a boil. Reduce the heat to low and cook at a low boil for 2 hours. Add the boiling water occasionally to keep the water level just below the rack. Remove the mold from the steamer and let rest for 2 minutes. Remove the covers and unmold. Dust generously with confectioners' sugar and serve plain, with whipped cream, or chocolate sauce.