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Here's my Publius Recipe of the Day. It's a bit of work, but eating it is more fun than a drinking game. I worked hard with test run after test run to get the correct proportion of rum.

ITALIAN RUM CAKE

4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
4 tbsp clarified butter
1/2 cup dark rum
1/2 cup tart orange marmalade
3 oz semisweet chocolate, chopped
1/2 oz unsweetened chocolate, chopped
2 tbsp strong brewed coffee
2 tbsp unsalted butter, softened
1/2 cup confectioner's sugar

In a large metal bowl, beat the eggs lightly; put the bowl in a pan filled with enough hot water to reach halfway up the side of the bowl, and stir the eggs until they are barely warm. Remove the bowl from the pan, and add the granulated sugar. With an electric mixer, beat in the vanilla. Sift the flour, salt, baking powder and baking soda over the mixture in batches, folding the flour mixture gently but thoroughly after each addition, and fold in the clarified butter a tablespoon at a time.

Line a buttered 9-inch round cake pan, 2 inches deep, with a round of wax paper, and butter the paper. (This was written before Teflon pans were invented, so if you have a Teflon pan, skip the previous sentence.) Turn the batter into the pan, smoothing the top, and bake the cake at 350 degrees for 25 to 30 minutes. Let the cake cool in the pan for 15 minutes.

Turn the cake out onto a rack, peel off the paper carefully, and let the cake cool completely. Slice the cake horizontally with a serrated knife into two layers, put one layer cut side up on a serving plate, and brush it with 1/4 cup rum. Spread the layer with marmalade, top it with the remaining layer of cake cut side down, and brush the layer with the remaining 1/4 cup rum.

In the top of a double boiler set over barely simmering water, melt the semisweet chocolate and unsweetened chocolate with the coffee, stirring. Transfer the chocolate mixture to a bowl, let it cool to room temperature, and stir in the unsalted butter and the confectioner's sugar. If necessary, chill the icing until it is of spreading consistency. Spread the cake with the icing and chill it, covered loosely, for 2 days. This will permit the individual flavors to meld.