INGREDIENTS

INSTRUCTIONS

TO MAKE CAKE:   Preheat the oven to 350 degrees F. With a pastry  brush
or paper towel, coat an 11x17 inch jelly-roll pan with the  butter.
This will seem like a lot; be very generous. Sprinkle the  flour or
cocoa over the butter and shake the pan to coat the butter  fully. Tap
the edge of the pan on a table to knock out the excess  flour. Melt the
chocolate in a double boiler or a bowl over a pan of  simmering water.
Set aside to cool to lukewarm.  Beat the egg whites with a pinch of
salt until the whites cling to the  beater. Add about 1/4 cup of the
sugar and beat until the whites form  stiff, unwavering peaks. Cream
the butter and the other (about) 1/4  cup of the sugar until the
mixture is light and fluffy. Add the  melted chocolate and beat in the
egg yolks one at a time.  With a rubber spatula, stir about 1/3 of the
beaten egg whites into  the chocolate mixture, then pour the chocolate
mixture over the rest  of the whites. Sprinkle the flour lightly on
top. Gently fold the  mixture together until no white streaks remain.
Pour the batter into  the prepared pan, spreading it evenly with a
rubber spatula. Bake in  the middle of the oven for 15 to 18 minutes,
or until the cake  shrinks slightly away from the sides of the pan and
a knife inserted  in the middle comes out clean. It will still be very
flat. Loosen the  cake from the pan with a sharp knife around the sides
and turn it out  onto a rack to cool. (Put the rack over the pan and
flip the whole  thing over to keep the cake from breaking.)  TO MAKE
FILLING:  In a small, heavy saucepan, combine the cream and  chocolate
and stir over medium heat until the chocolate dissolves.  Then reduce
the heat to very low and simmer, stirring constantly,  until the
mixture thickens to the consistency of a pudding. Pour it  into a bowl
and refrigerate for at least 1 hour.  When the mixture is very cold,
pour in the rum and vanilla and beat  with a whisk or beater until the
filling is smooth and creamy and  forms soft peaks when the beater is
lifted. Do not over-beat or you  will get butter. (If this should
happen, don't despair; chocolate  buttercream makes a perfectly fine
filling.)  Cut the cake in half to make two layers, each about 8 1/2
inches wide.  Spread the filling over one layer and set the other layer
on top.  Smooth out the edges with a spatula. If one of the cake layers
should  break, use it on the bottom. Refrigerate on a rack for about 1
hour.  : Continued in Part 2  : Copyright (C) 1986 USENET Community
Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6593
Calories From Fat: 3702
Total Fat: 436.2g
Cholesterol: 1416.7mg
Sodium: 745.6mg
Potassium: 1245.1mg
Carbohydrates: 685.7g
Fiber: 44.2g
Sugar: 301.9g
Protein: 68.1g