Name: Gypsy John
Ingredients: 1 c Cake flour; 1/4 c Unsweetened cocoa; 1 ts Baking powder; 1/4 ts Salt; 3 lg Eggs; 1 c Sugar; 1/3 c Water; 1 ts Vanilla; Filling:; 10 oz (10 squares) semisweet baking chocolate; 2 c Heavy cream; 2 tb Rum; Icing:; 1/4 c Light corn syrup; 2 tb Hot water; 2 tb Butter; 1 pk (6 oz) semisweet chocolate bits

The pursuit of private, subjective interpretation effectively denies both the objectivity and rationality of God's truth. It also denies the sufficiency of His inspired Word, presuming that there is no more we need to know than what God has placed in Scripture. In the end, this anti-intellectual search for truth often leads to the kind of chaos we see dominating the charismatic movement. For others, it leads to disappointment, despair, and apostasy.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Chocolate	6	Servings

INGREDIENTS

1	c	Cake flour
1/4	c	Unsweetened cocoa
1	ts	Baking powder
1/4	ts	Salt
3	lg	Eggs
1	c	Sugar
1/3	c	Water
1	ts	Vanilla
		Filling:
10	oz	(10 squares) semisweet baking chocolate
2	c	Heavy cream
2	tb	Rum
		Icing:
1/4	c	Light corn syrup
2	tb	Hot water
2	tb	Butter
1	pk	(6 oz) semisweet chocolate bits

INSTRUCTIONS

Cake:
Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
grease.
Sift flour, cocoa, baking powder and salt together twice; set aside. Place
eggs in small mixing bowl. Beat with electric mixer 5 minutes or until
thick and lemon-colored. Slowly beat in sugar, a tbsp at a time. Mixture
will become very thick.  Transfer to large mixing bowl. Beat in water and
vanilla.  Slowly add flour mixture; beat until smooth. Pour into prepared
pan, spreading evenly to corners.  Bake 12 to 15 minutes, or until cake
tests done. Loosen from pan. Turn out on rack; remove waxed paper. Invert;
cool completely.
Combine baking chocolate, broken into pieces, and cream in heavy saucepan.
Heat slowly; stirring constantly, until chocolate melts. Transfer to
medium-sized mixing bowl.  Stir in rum; chill 1 to 2 hours. Beat with
electric mixer until stiff and thick. Cut cake in half crosswise. Place 1
piece of cake on small cookie sheet. Top with chocolate filling; spread to
form even layer 1-1/2 inches thick. Top with remaining cake layer. Chill at
least 1 hour.
Prepare frosting.  Combine corn syrup, water and butter in small saucepan.
Bring to boil; cook until butter melts. Remove from heat. Add chocolate
bits; stir until chocolate melts. Cool at room temperature. Spread over top
of cake.  Chill until frosting sets.
Cut cake into 12 squares; arrange on decorative plate.
Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by: Kim
Smith 116/35
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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