1 Cake/pound cake
6 oz Semi sweet chocolate chips
3 tb Water; boiling
4 Egg yolks
1/2 c Butter; softened
1 ts Vanilla -or- rum
Nuts; chopped; any kind
Prepare favorite pound cake in loaf shape, or thaw if
frozen. Slice cake into 4 even horizontal slices. Place
chocolate chips in blender. Whirl about 3 seconds until
pieces are a caorse powder. Add boiling water. Whirl until
smooth. Blend in yolks. Add butter, whirling until smooth,
followed by either rum or vanilla extract. Spread evenly
between cake layers, on sides and top. If icing is too
thin, refrigerate a few minutes until of spreading
consistency. Decorate cake with nuts. Refrigerate cake
about 3 hours before slicing to serve. Keep leftover cake
covered in refrigerator.
