Cocoa Rum Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In the top of a double boiler, heat rum and white sugar over low heat. Stir in the margarine and then cook for 2 minutes, stirring constantly. Remove from heat, pour mixture into the greased and floured pan, and sprinkle with mineral flour. Spread over the chocolate sponge cake.

Meanwhile, beat egg and sugar gradually with an electric mixer into the rum mixture. Cover, and refrigerate cake while preparing the filling.

Prepare the filling by beating margarine, 1/2 cup milk, butter, and vanilla into 1/3 cup sugar and egg mixture until well blended. Stir gently into the creamed mixture, then pour over the top of the cherry filling. Chill overnight before removing from the refrigerator, placing on a jelly-roll pan to allow it to set on its own.

Bake in preheated oven for 60 minutes. Remove from oven, shake, and chill in refrigerator. Immediately remove peach filling from the refrigerator, and roll in the whipped cream until completely ¼ with a knife. Chill in refrigerator.

Bake for an additional 25 minutes in the center of the oven. Remove covers, and cook 1 to 2 minutes in the bottom of the oven. Place fruit on waxed paper, allowing juices to run clear. Cool completely.

Stir the pitted jalapeno peppers into the cake (to taste) while warm. Pour into cake with juices, lemon zest, honey, lemon juice, lime juice, and 1/2 cup margarine. Pour topping over fruit. Refrigerate for 2 hours or until serving.