Chocolate Mousse - Frosting or Cake Filling

CHOCOLATE MOUSSE:

1 env. Knox gelatin
2 tbsp. cold water
1/4 c. boiling water
2 tsp. vanilla
1 c. sugar
1/2 c. cocoa
2 c. chilled whipping cream

Chill large mixing bowl and beaters in freezer at least 1 hour before using. In small bowl sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is dissolved and clear. Cool 5 to 10 minutes. In large cool bowl, blend sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, beating until stiff. Pour in gelatin and beat until blended. Fill and frost layers. Refrigerate at least 1 hour before serving. Leftovers should be covered and refrigerated.