1. Set the oven rack in the middle position. Heat oven to 325 degrees F. Line bottom of three 7 inch cake pans with parchment paper and coat with vegetable spray. Dust with flour and tap out the excess.

2. To make the cake: sift together flour and salt and set aside. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment until fluffy.

3. Add eggs one at a time, blending well after each addition. Add melted chocolate, chocolate syrup, and rum and beat to combine. Add dry ingredients alternately with butt milk. Fold in pecans.

4. Place batter in prepared pans and bake for 45 minutes, or until a tester inserted into cake comes out dry. Cool in pans on a rack for 15 minutes before turning out of pans.

5. To make the frosting: place confectioner’s sugar and salt in the bowl of a standing mixer fitted with paddle attachment. Add butter and shortening and cream until fluffy. Add rum and water or milk and beat until combined. Add melted chocolate and beat until fluffy. Thin with a little milk if necessary to achieve a better spreading consistency.

6. Place bottom layer of cake on a cake round lined with four small pieces of wax paper to catch drips. Spread frosting over top of cake layer with offset spatula.

7. 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 the refrigerator.