This is another recipe from the Lady from North Carolina. It uses rum instead of vanilla because this cake resembles a popular milk chocolate rum flavored candy. Use 8 oz. milk chocolate candy bars for the cake and for the frosting Source; Unknown
Set oven rack in middle position. Heat oven to 325. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out excess.
To make cake, sift together flour and salt. Set aside. Cream butter and sugar in bowl of stand mixer fitted with paddle attachment til fluffy. Add eggs, one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum. Beat to mix. Add dry ingredients alternately with buttermilk. Fold in pecans. Put batter in prepared pans and bake for 45 minutes or til tester inserted into cake comes out dry. Cool in pans on wire rack for 15 minutes before turning out of pans.
To make frosting, put powdered sugar and salt in bowl of stand mixer fitted with paddle attachment. Add butter and shortening and cream til fluffy. Add rum and water or milk and beat til mixed. Add melted chocolate and beat til fluffy. Thin with a little milk if needed to make a better spreading consistency.
Put bottom layer of cake on cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula. Set middle cake layer in position and frost top. Top with top layer and frost top and sides. Store under a cake dome or loosely wrapped in wax paper in refrigerator. Makes 8 slices.
Tip: Melt chocolate in a microwave at 10 second intervals or in a double boiler.
Cake can also be baked in a 10 inch by 4.25 inch tube pan for 60 minutes and dusted with powdered sugar.