1 frozen pound cake
2 (4 oz.) pkg. German sweet chocolate
1 1/2 c. whipping cream
1/4 c. strong coffee

Cut the cake lengthwise into 6 layers, while it is still frozen. Put coffee and chocolate in a saucepan over low heat until chocolate is melted. Cool. Whip the cream and fold in chocolate mixture. Spread between layers. Put cake together and cover top and sides. Serve either chilled or at room temperature.