Chocolate Rum Cake

Ingredients

• 2 (1-ounce) squares baking chocolate
• 1/2 cup water
• 1/2 cup butter, softened
• 1 1/2 cups packed brown sugar
• 3 eggs
• 1 3/4 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup rum
• Frosting:
• 3 tablespoons chocolate chips
• 1 1/2 (1-ounce) squares baking chocolate
• 1 tablespoon butter or margarine
• 1 cup powdered sugar
• 1 egg
• 2 tablespoons milk
• 2 tablespoons rum

Directions

Grease two (9-inch) round cake pans; line with wax paper and grease again. Preheat oven to 350 degrees. Combine chocolate and water in a small bowl and put in microwave on high for 30 seconds. Stir and if it hasn't melted, put back for a few seconds. Set aside. Cream butter; add sugar and beat until fluffy. Beat in eggs, one at a time. Combine flour, baking powder, soda and salt. (I put it all in a large fine strainer and sift it in.) Add to creamed mixture alternately with chocolate, mixing well after each addition. Stir in rum. Spoon into prepared pans. Bake 20 - 25 minutes or until cake tests done. Cool 5 minutes in pans. Turn out on rack and remove wax paper. Cool completely.

For frosting:
Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; stir until chocolate melts. Remove from heat. Combine powdered sugar, egg*, milk, and rum; mix until smooth. Stir in chocolate mixture. Beat until thick and fluffy and of spreading consistency.

*( If you are concerned about using a raw egg, leave it out and add a little bit more milk.)

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@pobox.mtaonline.com
Chocolate Rum Cake