1 pkg (6 oz) semisweet chocolate chips (1 cup)
1/2 cup butter
1/4 cup water
4 slightly beaten egg yolks
2 tbsp sifted confectioner’s sugar
1 tsp vanilla
1 12-oz pound cake such as Sara Lee
In heavy saucepan, heat chocolate, butter, and water over medium heat, stirring until blended. Cool slightly. Add egg yolks, sugar, and vanilla, stir until smooth. Chill until mixture is of spreading consistency, about 45 minutes. Slice cake horizontally in 6 or 7 layers.Spread chocolate between layers, then frost top and sides. Chill at least 45 minutes before serving. Cut in 1/4-inch slices. Note: you may want to insert 2 or 3 toothpicks into layers before frosting the cake to stabilize the layers.
Adapted from Better Homes and Gardens New Cookbook
