3 sq. (1 oz. ea.) unsweetened chocolate
2 c. sugar, divided
1 1/2 c. buttermilk, divided
6 1/2 tbsp. (2/3 stick) butter
2 eggs
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Melt chocolate in double boiler and mix with 1 cup of sugar, 1/2 cup at a time. Add 1/2 cup of buttermilk. Set aside.

Cream butter, add 1 cup sugar gradually and keep creaming. Beat in eggs, one at a time. Sift dry ingredients together. Add dry ingredients and buttermilk in alternate thirds to butter mixture. Beat until smooth each time. Add chocolate mixture and vanilla.

Pour into 2 greased and waxed paper lined (9-inch) layer pans. Bake at 375°F for 35 minutes. Do not overcook. Frost with either Whipped Cream Filling or Chocolate Frosting.

Whipped Cream Filling:

1 1/2 tsp. unflavored gelatin (Knox)
1 1/2 tbsp. cold water
1 1/2 c. whipping cream
1 tsp. vanilla
1/4 c. confectioners' sugar
1 tbsp. rum

Sprinkle gelatin on water to soften. Then dissolve over low heat. Cool slightly. Whip remaining ingredients with mixer until stiff. Add gelatin fast and mix in. When cake is cool, split each layer carefully with large knife (makes 4 layers). Sprinkle 2 tbsp. rum on each layer before covering with 1/3 of whipped cream filling.

Chocolate Frosting:

4 sq. (1 oz. ea.) unsweetened chocolate
1/2 c. (1 stick) butter
1 (1 lb.) box confectioners' sugar
1 egg
1 tsp. vanilla
2 tsp. instant coffee (optional)
1/4 c. cream

Melt together chocolate and butter. Add 1/3 of box of confectioners' sugar, egg, vanilla, instant coffee (optional) and cream. Then add almost rest of box of confectioners' sugar, adding additional sugar until right (spreading) consistency is achieved. Cover top and sides of cake with frosting. Refrigerate any leftover frosting.

Submitted by: Tracy Callahan