2 oz. unsweetened chocolate
1/2 c. butter
1 c. unsifted flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. buttermilk
1 tsp. vanilla

Melt chocolate and butter; cool. In small bowl, combine flour, sugar, baking powder, salt, and baking soda. Stir eggs, one at a time into chocolate mixture. Add flour, mix alternately with buttermilk and vanilla, blending well then beat 1 minute until smooth. Pour into well greased and floured sheet cake pan or two 9 inch round pans; bake at 350 degrees for 20 minutes until cake springs back when pressed. Cool in pan about 10 minutes, remove from pan promptly and finish cooling on rack. Pile chocolate filling on one layer. Top with second layer and spread with chocolate glaze. Chill.

FILLING:

4 oz. sweet chocolate
2 tbsp. milk
2 tbsp. sugar
3 oz. softened cream cheese
4 tbsp. light rum
8 oz. Cool Whip

Heat chocolate with milk over low heat until melted. In small mixing bowl, beat sugar into cheese. Add rum and chocolate mixture and beat until smooth. Fold mixture into whipped topping, blending well.

GLAZE:

1 oz. unsweetened chocolate
1 tbsp. butter
3/4 c. confectioners sugar
Dash of salt
2 tbsp. hot milk

Melt chocolate and butter. Remove from heat and blend in sugar and salt. add milk a small amount at a time, until mixture is the consistency of a glaze.