Ingredients:

3 Eggs
2/3 cup of water
1/4 cup of dark rum
2 cinnamon sticks (2")
2 tablespoons of hot water
3/4 cup of superfine sugar
1 teaspoon of mixed spice
1/2 cup of granulated sugar
1 1/2 cups Self-rising flour
3/4 cup of margarine, softened
1 1/2 teaspoon of baking powder
2 tablespoons of slivered almonds
2 tablespoons of unsweetened cocoa powder
6 ounces of semisweet chocolate, broken
-in pieces
-whipped cream

Directions:

Heat a oven to 325 degrees F. (165 C). Grease
generously a 5 cup fluted or a plain tube pan
and dust lightly with the flour.

Sift flour, baking powder and mixed the spice
into a bowl.

Add margarine, superfine sugar along with the
eggs. Blend in the cocoa powder with hot water
and add to flour mixture.

For 2 minutes or 1 minute beat well with wooden
spoon if using an electric mixer. Turn mixture
in the prepared pan.

Beat well with a wooden spoon for 2 minutes or
1 minute if using an electric mixer. Turn the
mixture in the prepared pan.

Bake in a preheated oven for about 1 1/4 hours
or until its well risen and the cake begins to
shrink from the edges of the pan.

Carefully turn out the cake on a wire rack and
cool the cake off.

Combine granulated sugar and 2/3 cup water in a
saucepan. Add cinnamon, heat gently stirring to
dissolve sugar.

Boil for about 5 minutes and remove from the heat
and add the rum then discard the cinnamon.

Put cake on the plate. Spoon the syrup on top of
cake and let it stand for about 2 hours Stud the
top of cake with almonds.

Melt the chocolate, carefully spoon it over cake
spreading to give a smooth even coating.

Place cake on a plate. Spoon syrup over cake and
let stand 2 hours. Stud top of cake with almonds.

Let stand for several hours. Pipe, with a pastry
bag whipped cream around bottom of cake.

Makes approximately 12 servings.

Ingredients:

2/3 cup of sugar
1 3/4 cups of water
1 tablespoon of golden rum
3 tablspoons of hershey's cocoa
-or 1/2 of teaspoon of rum extract
3 tablespoons of pineapple juice
-concentrate

Directions:

First in a medium size saucepan stir in
the sugar along with the cocoa and stir
in the water.

Next cook over the medium heat stirring
occasionally, till the mixture comes to
a boil.

Now reduce the heat, simmer for about 3
minutes stirring occasionally, cool off
completly.

Stir the concentrate and rum or the rum
extract in the chocolate mixture, cover
and place it into the refrigrator until
cold for at least 6 hours.

Finally, pour the mixture right into a 1
quart icecream freezer container, freeze
according to manufacturer's directions.

Garnish as desired before serving.

Makes 6 servings.