Chocolate Rum Cake Recipe

Grease two (9-inch) round cake pans; line with wax paper and grease again. Preheat oven to 350 degrees. Combine chocolate and water in a small bowl and put in microwave on high for 30 seconds. Stir and if it hasn't melted, put back for a few seconds. Set aside. Cream butter; add sugar and beat until fluffy. Beat in eggs, one at a time. Combine flour, baking powder, soda and salt. (I put it all in a large fine strainer and sift it in.) Add to creamed mixture alternately with chocolate, mixing well after each addition. Stir in rum. Spoon into prepared pans. Bake 20 - 25 minutes or until cake tests done. Cool 5 minutes in pans. Turn out on rack and remove wax paper. Cool completely.

For frosting:
Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; stir until chocolate melts. Remove from heat. Combine powdered sugar, egg*, milk, and rum; mix until smooth. Stir in chocolate mixture. Beat until thick and fluffy and of spreading consistency.

*( If you are concerned about using a raw egg, leave it out and add a little bit more milk.)