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DOBASH CAKE 
1 Sara Lee pound cake
1 (6 oz.) pkg. of chocolate chips
1/4 c. boiling water
4 egg yolks
1 tsp. vanilla
1 stick butter
1 tsp. rum or cognac, optional

Put chocolate chips into blender and add boiling water. Blend at high speed until smooth. Add egg yolks and vanilla. Return to high speed and drop in softened butter. Mix. Slice pound cake lengthwise into six layers. (Do this while almost frozen). Spread filling on each layer. Frost cake. After frosting has set draw fork through frosting for design. Decorate with almonds and cherries. Chill 1 hour before serving.
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