-CAKE-
5 oz Semisweet chocolate
1/2 c  Butter, softened
2 tb Butter, softened
1 c  Sugar
1 pn Salt
1 pn Ground cinnamon
1 pn Lemon peel, grated
6    Eggs, separated
1 c  All-purpose Flour, sifted

-FROSTING –
8 tb Butter
7 oz Semisweet chocolate
2 Eggs, beaten
3 c Powdered sugar, sifted
1/4 c Rum

Line 14×10 inch cake pan with waxed paper and grease
paper. Preheat oven to 350F.

CAKE…. Melt chocolate in double boiler over low
heat. In a large bowl, cream butter and half the sugar
until light and fluffy. Add salt, cinnamon and lemon
peel. Beat in egg yolks, one at a time, with melted
chocolate.

Beat egg whites until stiff; fold in remaining sugar.
Fold egg white mixture into creamed mixture with
flour. Spread batter evenly in prepared cake pan.
Bake 20 minutes or until a wooden pick inserted in
center comes out clean.

Sprinkle a sheet of waxed paper with sugar and turn
out cake onto it.

Peel off lining paper. Cool 2 hours, then cut cooled
cake lengthwise into two 14×5 strips.

FROSTING… Melt butter, cool slightly. Finely grate
chocolate. Mix chocolate, eggs, powdered sugar, butter
and rum in double boiler. Stir constantly over low
heat until chocolate has melted and all ingredients
are thoroughly combined. Cool.

Place the two 14×5 strips on top of one another, with
about half of the frosting used as filling. Spread
remaining frosting thickly over top. Cut into slices
when frosting is firm.

Brought to you by Scott Welliver, Episoft Systems for