1 oz. sq. unsweetened chocolate
1/2 c. water
1/2 c. butter
1 1/2 c. firmly packed light brown sugar
3 eggs
1 3/4 c. sifted cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/3 c. rum

Melt chocolate in 1/2 cup water over very low heat, stirring constantly. Cool. Cream butter until fluffy. Gradually beat in sugar. Beat in eggs, one at a time, beating well after each addition.

Sift flour with baking powder, salt and baking soda. Add flour and chocolate alternately to egg mixture, beating until smooth. Stir in rum.

Line 3 (8 inch) layer cake pans or 2 (9 inch) pans with greased waxed paper. Distribute batter evenly among pans.

Heat oven to 350 degrees and bake 8 inch layers 15 to 20 minutes and 9 inch layers 20 to 25 minutes or until cakes test clean. Cool for 5 minutes. Turn out on racks and peel off waxed paper. When cool, fill and frost with Rum Chocolate Frosting:

This is best made with an electric mixer. Melt 3 ounce unsweetened chocolate with 1/2 cup dark rum over low heat. Stir in 1 teaspoon vanilla extract. Add 4 cups sifted confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in 1/4 cup soft butter. Add a little more rum if necessary to make frosting of spreading consistency. Spread between layers and on top of cake.