Old-fashioned chocolate rum cottage pudding
Instructions:
- 1⁄2 cup butter;
- 1 teaspoon vanilla;
- 11⁄4 cups granulated sugar;
- 2 squares (2 ounces) unsweetened chocolate, melted;
- 2 eggs;
- 2 cups cake flour;
- 1⁄2 teaspoon salt;
- 2 teaspoons baking powder;
- 1 cup milk;
- 6 tablespoons dark rum;
- 1 cup heavy cream;
- 3 tablespoons powdered sugar;
- Chocolate Rum Sauce
- Preheat oven to 350 F. Butter and flour a 91⁄2-inch angel food tube pan.
- In a large bowl, cream the butter. Add the vanilla and beat in the granulated sugar, chocolate, and eggs, until mixture is light. Combine the flour with the salt and baking powder. Add dry ingredients alter- nately with the milk to the creamed mixture. Turn into the prepared pan and bake 35 to 45 minutes, or until the cake tests done.
- Remove from the pan and cool. Invert onto a deep serving platter and drizzle with 4 tablespoons of dark rum.
- Whip the cream until stiff. Add the powdered sugar and the remaining rum. Fill the center of the cake with the whipped cream, allowing it to pile up on top of the cake. Pour Chocolate Rum Sauce
around the cake. - NOTE: To measure the cake flour, sift into a bowl and spoon into a dry-measure cup. Level with the straight edge of a knife.