---------- Recipe via Meal-Master (tm) v8.02
       Title: Jamaican Chocolate Cake
  Categories: Cakes
       Yield: 12 servings
   1 1/2 c  Self-rising flour                 1/2 c  Granulated sugar
   1 1/2 ts Baking powder                     2/3 c  Water
       1 ts Mixed Spice                         2    Cinnamon sticks (2")
     3/4 c  Margarine, softened               1/4 c  Dark rum
     3/4 c  Superfine sugar                     2 tb Slivered almonds
       3    Eggs                                6 oz Semisweet chocolate, broken
       2 tb Unsweetened cocoa powder                 -in pieces
       2 tb Hot water                                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 spooon over cake, spreading to give a smooth even coating. Let
   stand several hours. Pipe (with a pastry bag) whipped cream around bottom
   of cake.