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Print this Recipe    Rum 05

CHOCOLATE RUM CAKE

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

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.

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