A Man's Rum Chocolate Cake
|Unsweetened chocolate square||1 Ounce (1 Piece)|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|Cake flour||1 3⁄4 Cup (28 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Dark rum||1⁄4 Cup (4 tbs)|
|Rum chocolate frosting||1⁄2 Cup (8 tbs)|
Melt chocolate in water over very low heat, stirring constantly.
Cream butter until fluffy.
Gradually beat in sugar.
Beat in eggs, one at a time, beating well after each addition.
Sift flour with baking powder, salt, and soda.
Add flour and chocolate alternately to egg mixture, beating until smooth.
Stir in rum.
Line three 8-inch layer-cake pans or two 9-inch pans with greased wax paper.
Distribute batter equally among pans.
Bake 8-inch layers in preheated moderate oven (350°F.) for 15 to 20 minutes, 9-inch layers for 20 to 25 minutes, or until cakes test clean.
Cool for 5 minutes.
Turn out on racks and peel off paper.
When cool, fill and frost with Rum Chocolate Frosting.