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Dated:9/21/2005

CHOCOLATE RUM CAKE

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CHOCOLATE RUM CAKE

Ingredients:
5oz plain flour
1oz cocoa
1 level tsp baking powder
5oz soft brown sugar
2 eggs, separated
6 Tbs salad oil
8 Tbs milk
1 tsp vanilla essence
4 Tbs rum
1/4 pint cream
2 level Tbs icing sugar, sifted
10 walnut halves
Instructions:
Preheat oven to 350F (180C). Well grease and line an 8″ square tin.Sift flour, cocoa and baking powder into bowl, stir in brown sugar. Add egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth
batter. Beat egg whites to a soft snow and fold into batter with a large metal spoon. Transfer to prepared tin and bake in centre of oven for 1 1/4 hours until well risen and golden, or until a skewer comes out clean. Leave in tin 10 minutes, then turn out onto wire rack. Make several holes in the cake with a skewer, then pour in the rum. Leave cake until completely cold. Beat cream and remaining milk and icing sugar until thick. Pile on top of cake then decorate with walnut halves.