Step 1:Line 14×10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F.

Step 2: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.

Step 3: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.

Step 4: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.

Step 5: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.

Step 6: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.

Step 1:Combine chocolate, butter and water in top of double boiler. Heat chocolate mixture over simmering water until chocolate and butter melt. Remove from heat. Cool

Step 2:Sift flour, baking soda and salt into large bowl. Beat eggs with sour cream until blended in medium-size bowl. Beat in sugar and vanilla. Stir in cooled chocolate mixture. Beat into flour mixture, half at a time, just until smooth. Batter will be thin. Pour evenly into 2 greased anf floured 8 inch cake pans. Bake at 350 for 40 minutes or until center springs back when lightly pressed with finger tip. Cool in pans on wire racks.

Step 3:Loosen edges with knife and turn out onto racks. Stack cakes, frosting between layers, using 1/4 of frosting. Frost top and sides with remaining frosting, making deep swirls w/spatula. If chocolate drizzle is desired, melt 1 square chocolate with 1 tablespoon butter in cup set in hot water. Stir until smooth. Drizzle over top of cake, letting mixture drip down sides.

Step 4:FLUFFY WHITE FROSTING: Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater, about 7 minutes or until mixture stands in firm peaks. Remove from water. Stir in vanilla.

Step 1:Blend sugar and margarine; add cocoa and egg yolks. Alternately add buttermilk and flour. Beat egg whites, add vanilla and blend into mixture. Pour into a greased and floured 13×9-inch baking pan -OR- Pour into two 8 or 9 inch diameter cake pans lined with wax paper.

Step 2:SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0.5 c sugar 1 egg 1 dash salt 0.5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3- Drop by teaspoonfuls over cake batter in pan.

Step 3:TO MAKE CUPCAKES : fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes.