Editor's Note: Zola is traveling in the Middle East on a business trip this week so she asked that we "feed you chocolate" while she's gone. Here's one of her popular recipes from her web site at www.dinnerwithzola.com, or http://www.dinnerwithzola.com/.

Ingredients:

Cake:

1 German Chocolate cake mix
1/2 cup vegetable oil
1/3 cup water
1/2 cup Captain Morgan's rum
3/4 cup sour cream
1 small package instant chocolate pudding mix
2 large eggs

Raspberry Layer (Optional):

1/2 jar raspberry jam

Frosting: (NOTE: The frosting ingredients must be chilled for 2 hours before combining.)

2/3 cup Ghirardelli cocoa powder 2 cups of powdered sugar 4 cups whipping cream

Instructions:

Mix everything on the list in your mixer. Then beat on high for 3 minutes. Put in a greased and floured angel cake pan. Bake 55-60 minutes at 350 degrees. Cool. Remove from cake pan.

Optional raspberry layer. Raspberry jam is optional. Spread jam on semi-warm cake in a 1/4-inch layer as cake cools. Let cool completely before frosting.

Frosting: Put ingredients in mixer bowl and chill for 2 hours before whipping. Then whip with mixer on high until semi-stiff peaks form. Spread on cake. Swirl frosting with the back of a spoon to make the dip and swoosh like cakes in the windows of the Austrian bakeries.

Serving Suggestions:

Refrigerate cake and take out 1 hour ahead (or even 2 hours ahead of serving). Keep leftovers in the refrigerator.