German Chocolate Cream Cake

This is basically one of the simplest cake recipes I've ever used. I love it because if you leave out the cocoa and add 1/4 cup more flour, you've got a vanilla cake. It's so versatile, and tastes rich and expensive with real whipping cream. There is nothing better than a cream cake.

Preheat oven to 325 degrees.

The Recipe:
3 Eggs
1 3/4 cups sugar
1 pinch salt
1/2 cup cocoa
1 tbs lemon
3/4 cup milk
2 cups all purpose flour
1 tbs baking powder
1/4 cup oil or butter
3 eggs
vanilla to taste

Cream:
Quart of heavy whipping cream
vanilla
4 tbs icing sugar

In a mixing bowl place 3 large eggs and beat it for 3-4 minutes, or until it's frothy and yellow. Slowly add your sugar and beat for 5 minutes on high. Add oil, salt, and vanilla and lower the speed. Slowly add your cocoa and baking powder, and then your flour. When everything is thickened, add milk and lemon until the batter is smooth and well combined. Do not over mix.
Bake for 30 minutes, or until cake has risen and is bouncy to the touch.
Clean the bowl and place it in the freezer for 10 minutes. Cool your cakes for 20 minutes. When the time is up retrieve your bowl and add your cream, mix on high until it begins to stiffen, and then add your vanilla and icing sugar very, very slowly in small amounts. Do not lower your speed. When the cream gets as thick as it can get before turning to butter turn it off.
Use cream at your disposal, this cake is lovely. Be liberal.