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Print this Recipe    Jamaican Chocolate Cake

1 1/2 c flour
3 t baking powder
1 t mixed spice
3/4 c butter, softened
3/4 c superfine sugar
3 eggs
2 T unsweetened cocoa powder
2 T hot water
1/2 c granulated sugar
2/3 c water
2 cinnamon sticks (2")
1/4 c dark rum
6 oz semisweet chocolate, broken in pieces
melted white chocolate

Preheat oven to 325F (165C). Generously grease a 5-cup fluted or
plain tube pan and dust lightly with flour. Sift flour, baking
powder and spices into a bowl. Add margarine, superfine sugar and
eggs. Blend cocoa powder with hot water and add to flour mixture.
Beat well with a wooden spoon 2 minutes or 1 minute if using an
electric mixer. Turn mixture into prepared pan. Bake in preheated
oven 1-1/4 hours or until well risen and cake begins to shrink from
edges of pan. Carefully turn out cake onto a wire rack and cool.

Combine granulated sugar and 2/3 cup water in a saucepan. Add
cinnamon and heat gently, stirring to dissolve sugar. Boil 5 minutes.
Add rum, remove from heat, and discard cinnamon; let cool slightly.
Place cake on a plate. Spoon syrup over cake and let stand 2 hours.
Melt chocolate; carefully spooon over cake, spreading to give a
smooth even coating. Let stand refrigerated several hours, or
overnight. Drizzle with white chocolate, let it set, and serve.


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