Instructions: Cake:
Preheat oven to 375 degrees F. 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 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.