1

In a small saucepan, heat Kahlua over medium heat until bubbles form around the edge. Pour hot Kahlua in a blender, along with the chocolate chips. Blend until chocolate is melted and mixture is smooth. Add powdered sugar, egg yolks and butter and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or so, until spreading consistency.

2

Holding a long serrated knife parallel to working surface, slice cake into 6 even layers. Place first layer on serving plate and spread with chocolate mixture to form frosting layer about 3/8" thick. Add second layer of cake and continue to frost until all cake layers are used. Spread remaining frosting on top and side of cake.

3

Refrigerate for at least 1 hour, up to 24 hours ahead.