Ingrients & Directions

1 lb Pound cake, ready made
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 coarse 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.

10 Servings