Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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