INGREDIENTS

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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