Recipe(tried): Chocolate Frosted Rum Cake

CHOCOLATE FROSTED RUM CAKE
Makes two 9 inch layers

CAKE INGREDIENTS:
2 cups sifted cake flour
2 tsp baking powder
1/4 tsp each baking soda and salt
1/2 cup butter (1 stick) at room temp.
1 cup sugar
2 eggs, separated
1 tsp freshly grated orange rind
1/2 cup orange juice
1/3 cup Bacardi's or other white rum
1/4 tsp almond extract
1/4 tsp pure vanilla extract
whipped Cream Filling (recipe below)
Chocolate Frosting (recipe below)
1 1/2 cups chopped pecans

Make, cover and refrigerate both the Whipped Cream Filling, and the Chocolate Frosting before starting to make the cake.

DIRECTIONS FOR CAKE:
Preheat oven to 350 F. Butter and lightly flour two 9 inch round layer cake pans, or spray with Pam.

Sift together flour, baking powder, baking soda and salt; set aside.
In a small bowl, combine orange juice, rum, vanilla and almond extracts; set aside.

In a large mixing bowl, cream butter on low speed and gradually add 3/4 cup of the sugar. Add egg yolks and orange rind; beat thoroughly on medium speed.

Alternately add 1/3 of the orange juice mixture and 1/3 of the flour mixture to the creamed egg yolks mixture.
Continue adding alternately in this fashion until the flour and orange juice mixtures are both incorporated.

In a separate bowl, beat egg whites until stiff, but not dry, using the whisk attachment of the mixer; add the remaining sugar gradually, beating thoroughly.
Fold the whipped egg whites gently into the batter (previous mixture).
Pour batter into the two prepared pans.

Bake for 20-25 minutes (or until cake tests done).
Remove cakes from oven and cool in the pans on a wire rack for 5 minutes, then run a butter knife along the edges to free the cakes. Finish cooling completely on wire rack.

Using an electric knife or a serrated knife, carefully split cakes horizontally.
Place the whipped cream filling equally between the 4 layers, then frost with the chocolate icing.
Sprinkle top of cake with chopped pecans and press rest of nuts into the sides of cake.
Chill overnight before slicing into serving sized wedges.

WHIPPED CREAM FILLING:
2 tsp Knox unflavored gelatin (1 envelope)
2 Tbs cold water
2 cups heavy cream (1 pint)
1/2 cup confectioners' sugar
1/3 cup white rum

Sprinkle gelatin over cold water in a small saucepan; heat slowly until gelatin has dissolved. Remove from heat and allow to cool for 5 minutes. Combine cream, sugar and rum; beat until stiff. Gradually add gelatin and beat just until it holds shape. Refrigerate until ready to use.

CHOCOLATE FROSTING:
6 Tbs butter (3/4 stick) at room temp.
1 cup confectioners' sugar
2 eggs
4 squares (4 oz) unsweetened chocolate, melted
2 Tbs hot water

Melt chocolate; set aside.
In a mixing bowl with electric mixer, beat butter until creamy; add sugar gradually, beating thoroughly. Add eggs, one at a time, beating after each addition. Add melted chocolate and hot water