2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs, separated
1 teaspoon grated orange rind
1/2 cup orange juice
1/3 cup white rum
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Whipped Cream Filling (see below)
chocolate frosting
1 1/2 cups chopped pecans

Preheat oven to 350°F.

Grease two 9-inch round layer cake pans. sift together flour, baking powder, baking soda and salt.

Cream butter and 3/4 cup of the sugar gradually.

Add egg yolks and orange rind; beat thoroughly. Combine orange juice, rum, extract and vanill; add alternatley with dry ingredients to egg yolk mixture.

Beat egg whites until stiff but not dry. Add remaining sugar gradually; beat thoroughly.

Fold into batter and pour into prepared pans.

Bake 20-25 minutes. Cool. Remove cakes from pans and cool on wire rack.

Split each layer using an electric knife or cake leveler (available from Wilton's). Fill all layers with filling and frost sides of cake with frosting.

Sprinkle nuts over top and press along sides of cake. Chill overnight. Cut into wedges.

Whipped Cream Filling:

2 teaspoons Knox unflavored gelatin (1 envelope)
2 tablespoons cold water
2 cups heavy cream (1 pint)
1/2 cup confectioners sugar
1/3 cup light colored rum

Sprinkle the gelatin over cold water in a small saucepan. Heat slowly until gelatin is dissolved, stirring often.

Cool slightly. Combine cream, sugar and rum. Beat until stiff peaks form. Gradually add gelatin and beat just until it holds its shape. Refrigerate.

Frosting:

6 tablespoons butter
1 cup confectioners' sugar
2 eggs
4 squares unsweetened chocolate, melted
2 tablespoons hot water

Cream butter; add sugar and beat thoroughly. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate and hot water. Cool.

Submitted by: CM