1 frozen pound cake
2 pkg. (4 oz. each) German sweet chocolate
1/4 c. strong coffee
2 tbsp. cognac (brandy)
1 1/2 c. heavy cream

1. Split partially thawed cake into 6 even layers with a serrated knife.

2. Melt chocolate in coffee. Mix until smooth. Stir in cognac and refrigerate 1 hour.

3. Whip cream until stiff and fold in chocolate mixture. Spread between layers and on top and sides of cake. Chill for several hours before serving. Note: Doubling the filling recipe will provide for 3 cakes. Yields 9 thin slices.