MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Gypsy John
  Categories: Cakes, Chocolate
       Yield: 6 servings
       1 c  Cake flour
     1/4 c  Unsweetened cocoa
       1 ts Baking powder
     1/4 ts Salt
       3 lg Eggs
       1 c  Sugar
     1/3 c  Water
       1 ts Vanilla
      10 oz (10 squares) semisweet
            -baking chocolate
       2 c  Heavy cream
       2 tb Rum
     1/4 c  Light corn syrup
       2 tb Hot water
       2 tb Butter
       1 pk (6 oz) semisweet chocolate
   Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
   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 tbsp 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 1-1/2 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.
   Source:  Whitman’s Chocolate Cookbook  ISBN 0-517-64157-7 Posted by:
   Kim Smith 116/35