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.