INGREDIENTS:

• 125 g soft butter or margarin
• 345 g brown sugar 
• 2 eggs, separated
• 155 g raisins, chopped
• 125 g plain (semisweet) chocolate, melted
• 60 ml hot water 
• 125 ml thick sour cream
• 315 g self-raising flour, sifted
• 1/2 tsp mixed spice
• 2 tbsp light rum

INSTRUSTIONS:

Beat the butter and sugar together until light and fluffy. Add egg yolks and beat for 1 minute. Mix in the raisins and melted chocolate. Mix the hot water and thick sour cream together and add alternately with the flour and cinnamon to the creamed mixture. Beat egg whites until stiff but not dry and gently fold in.

Pour into 2 well greased and lined 23-cm (9-in) cake tins (pans)and bake at 180°C (350°F, Gas 4) for 40 minutes or until cooked. Sprinkle with rum and allow to stand for 10 minutes before turning on to wire rack to cool. When completely cold join layers with whipped cream and ice with Chocolate Icing.

Chocolate Icing Recipe:

• 30 ml (2 tbsp) single (light) cream
• 30 ml (2 tbsp) cocoa powder
• 30 ml (2 tbsp) brown sugar 
• 5 ml ml (5 tsp) mixed spice
• 155 g icing (confectioner’s) sugar, sifted

Mix together the cream, cocoa, brown sugar and mixed spice in a small pan Heat without boiling until sugar is dissolved. Remove from heat and beat in the sifted icing sugar gradually.

Free Download Printable Chocolate Rum Cake with Chocolate Icing Recipe

https://drive.google.com/open?id=1O6AnaG5q7OB6GJ15S062Vz2b9trg6H4z