RICH CHOCOLATE RUM CAKE (47)

Baking, Cakes
170g (6oz) butter or margarine
170g (6oz) caster sugar
6 tbs black treacle
2 large eggs, beaten
25g (1oz) cocoa
25g (1oz) comflour
170g (6oz) self-raising flour
5 tbs cold milk
Icing:
225g (8oz) butter
350g (12oz) Icing sugar
2 tbs black treacle
2 tbs rum
4 tbs boiling water
6 tbs milk
2 greased, paper-lined 18cm (71n) sandwich tins

CREAM together the butter, sugar and black treacle until light and fluffy, then
add the eggs a little at a time, beating well. Sift together the cocoa, cornflour
and flour, then fold this into the creamed mixture, alternately with the milk.
Turn out evenly into the two sandwich tins and bake in the middle of a preheated oven at gas mark 4/ 350F/180C for 30 minutes. Turn out on to a wire
tray to cool.
When cold, cut each cake in half. Make the icing by creaming together the
butter, sugar and black treacle. Beat in the rum and milk gradually, then whisk
in the boiling water, a tablespoon at a time. Use some icing for sandwiching the
layers together and cover the cake with the rest.