Ingredients

• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 2 egg yolks,
• 2 tsp. vanilla
• 6 squares semi-sweet chocolate, melted and cooled
• 1 cup cold strong brewed coffee
• 3 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 cup buttermilk

Rum Glaze:

• 2/3 cup sugar
• 1/2 cup milk
• 1/4 cup butter, cubed
• 1 tsp. rum extract

Filling:

• 1 cup semi-sweet chocolate chips
• 1/4 cup milk
• 1 carton frozen whipped topping, thawed (8oz.)
• chocolate curls

Directions

Line two greased 9 inch baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick). Pour into prepared pans.

Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes.

Meanwhile, in a small saucepan, bring sugar, milk and butter to a gently boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract.

Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave-safe bowl, melt chocolate chips with milk; stir until smooth.

Refrigerate until spreadable, stirring occasionally. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls, if desired.

By Robin from Washington, IA