MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Jamaican Chocolate Cake
  Categories: Cakes
       Yield: 12 Servings
   1 1/2 c  Self-rising flour
   1 1/2 ts Baking powder
       1 ts Mixed Spice
     3/4 c  Margarine, softened
     3/4 c  Superfine sugar
       3    Eggs
       2 tb Unsweetened cocoa powder
       2 tb Hot water
     1/2 c  Granulated sugar
     2/3 c  Water
       2    Cinnamon sticks (2")
     1/4 c  Dark rum
       2 tb Slivered almonds
       6 oz Semisweet chocolate, broken
            -in pieces
            Whipped cream
   Preheat oven to 325'F. (165'C.). Generously grease a 5-cup fluted or
   plain tube pan and dust lightly with flour. Sift flour, baking powder
   and Mixed Spice into a bowl. Add margarine, superfine sugar and eggs.
   Blend cocoa powder with hot water and add to flour mixture. Beat well
   with a wooden spoon 2 minutes or 1 minute if using an electric mixer.
   Turn mixture into prepared pan. Bake in preheated oven 1-1/4 hours or
   until well risen and cake begins to shrink from edges of pan.
   Carefully turn out cake onto a wire rack and cool.
   Combine granulated sugar and 2/3 cup water in a saucepan. Add
   cinnamon and heat gently, stirring to dissolve sugar. Boil 5 minutes.
   Remove from heat, add rum and discard cinnamon. Place cake on a
   plate. Spoon syrup over cake and let stand 2 hours. Stud top of cake
   with almonds. Melt chocolate; carefully spoon over cake, spreading
   to give a smooth even coating. Let stand several hours. Pipe (with a
   pastry bag) whipped cream around bottom of cake.