Side Pannel
Chocolate Rum Cake
Ingredients List
- 5 oz Plain flour
- 1 oz Cocoa
- 1 Level tsp baking powder
- 5 oz Soft brown sugar
- 2 Eggs, separated
- 6 tb Salad oil
- 8 tb Milk
- 1 ts Vanilla essence
- 4 tb Rum
- 1/4 pt Cream
- 2 Level Tbls icing sugar,
- Sifted
- 10 Walnut halves
Directions
Preheat oven to 350F (180C). Well grease & line an 8" square tin. Sift
flour, cocoa & baking powder into bowl, stir in brown sugar. Add egg
yolks, oil, 6 Tbls. milk & vanilla essence & beat to a smooth batter.
Beat egg whites to a soft snow & fold into batter with a large metal
spoon. Transfer to prepared tin & bake in centre of oven for 1 1/4
hours until well risen & 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 & remaining milk & icing sugar
until thick. Pile on top of cake then decorate with walnut halves.
flour, cocoa & baking powder into bowl, stir in brown sugar. Add egg
yolks, oil, 6 Tbls. milk & vanilla essence & beat to a smooth batter.
Beat egg whites to a soft snow & fold into batter with a large metal
spoon. Transfer to prepared tin & bake in centre of oven for 1 1/4
hours until well risen & 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 & remaining milk & icing sugar
until thick. Pile on top of cake then decorate with walnut halves.
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