2 sticks butter, softened
2 1/3 c. packed light brown sugar
3 lg. eggs, at room temperature
2 oz. unsweetened chocolate, melted, cooled
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. unsweetened cocoa powder

1 stick unsalted butter, softened
1 c. semi-sweet chocolate chips, melted and cooled
1/4 c. Kahlua
2 tsp. instant coffee powder, dissolved in 1 tsp. hot water

2 tbsp. unsalted butter, softened
1/4 c. unsweetened cocoa powder
1/4 c. half & half
3 c. confectioners' sugar
1/2 tsp. vanilla
1/4 c. Kahlua

MAKE CAKE: Cream butter with brown sugar until fluffy, beat in eggs, one at a time, beating well after each, beat in chocolate. In another bowl, sift flour, baking soda and salt. Add to chocolate mixture alternately with 1 cup lukewarm water, beginning and ending with flour mixture. Dust and butter and flour 10- inch bundt pan with cocoa powder and turn batter into pan. Bake at 325 degrees for 40-45 minutes until tester comes clean. Let cool 5 minutes and turn out onto a rack to cool completely.

FILLING: Beat butter, chocolate, Kahlua and coffee mixture. Chill 10-20 minutes or until holds shape or a spoon.

ICING: Beat butter, cocoa powder, half & half, confectioners' sugar, sifted, and vanilla until smooth and fluffy. Do not add Kahlua.

Assemble sliced cake horizontally into 3 layers with serrated knife; put 1 layer, cut side up on a plate, sprinkle with 2 tablespoons Kahlua and spread with half of filling. Put another layer on top of filling, sprinkle with rest of Kahlua and spread with remaining filling. Top cake with last layer and chill 5 minutes. Spread top and sides with icing and chill cake at least 2 hours and up to 24 hours. Store in refrigerator.