Gypsy John

Directions

Preheat oven to 375℉ (190℃).

Line jelly roll pan with waxed paper; grease.

Sift flour, cocoa, baking powder and salt together twice; set aside.

Place eggs in small mixing bowl.

Beat with electric mixer 5 minutes or until thick and lemon-colored.

Slowly beat in sugar, a tablespoon at a time.

Mixture will become very thick.

Transfer to large mixing bowl.

Beat in water and vanilla.

Slowly add flour mixture; beat until smooth.

Pour into prepared pan, spreading evenly to corners.

Bake 12 to 15 minutes, or until cake tests done.

Loosen from pan.

Turn out on rack; remove waxed paper.

Invert; cool completely.

Combine baking chocolate, broken into pieces, and cream in heavy saucepan.

Heat slowly; stirring constantly, until chocolate melts.

Transfer to medium-sized mixing bowl.

Stir in rum; chill 1 to 2 hours.

Beat with electric mixer until stiff and thick.

Cut cake in half crosswise.

Place 1 piece of cake on small cookie sheet.

Top with chocolate filling; spread to form even layer 1½ inches thick.

Top with remaining cake layer.

Chill at least 1 hour.

Prepare frosting.

Combine corn syrup, water and butter in small saucepan.

Bring to boil; cook until butter melts.

Remove from heat.

Add chocolate bits; stir until chocolate melts.

Cool at room temperature.

Spread over top of cake.

Chill until frosting sets.

Cut cake into 12 squares; arrange on decorative plate.