1 (16 oz.) bar Special Dark
1 devil's food cake mix

CHOCOLATE SAUCE:

1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. light corn syrup
1/4 c. half and half
1 tbsp. butter
1 tsp. vanilla extract

CHOCOLATE BUTTER CREAM FROSTING:

1 (16 oz.) pkg. confectioners' sugar
1/2 c. butter, softened
3 squares unsweetened chocolate
2 egg yolks
2-4 tbsp. milk or half and half
1 1/2 tsp. vanilla
1/2 tsp. salt

In a double boiler, melt Special Dark chocolate. Spread on sheet of wax paper to the size of cake plate. Chill.

Bake cake according to package directions in 2 (9") round cake pans and cool. When cake is cool enough to handle, split layers by making a horizontal cut on the edge of the cake. Then take 36 (1") long piece of thread or dental floss and place at the center into the cut. Wrap the string around the cake and tie. Then pull tightly. The string will cut through the cake giving 2 layers.

In a 1 quart saucepan over low heat melt chocolate with corn syrup stirring constantly. Remove from heat, stir in remaining ingredients until blended.

Melt unsweetened chocolate in a double boiler. In a large bowl with a spoon or mixer at medium speed, beat all ingredients until smooth, adding more milk as necessary to make the icing of good spreading consistency.

ASSEMBLY: Remove chocolate "plate" from wax paper and place on cake plate. Place bottom half of layer on the plate. Use about half of the chocolate sauce and frost the top of the layer. Place top half of layer on top of chocolate sauce. Frost layer with chocolate cream frosting. Repeat using the second layer. Frost entire cake and top with grated white, milk and dark chocolate. Refrigerate. Remove from refrigerator about 2 hours before serving. When cutting, cut all the way through dark chocolate "plate" and serve. Very rich, and should satisfy any chocoholic for a long time.