5 cups all-purpose flour
8 cup milk
6 eggs
1 teaspoon baking powder
1 cup shortening
1 cup brown sugar
1/2 teaspoon vanilla extract
2 tablespoons light rum
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 pan sseps.
Beat together the flour, milk, eggs and baking powder. Mix together together with shortening and brown sugar until smooth. Fold in flour mixture or margarine, until well blended.
Pour batter into prepared pan crust. In a large bowl, beat butter, oil and brown sugar for 2 minutes. Beat in shortening mixture. Gradually beat in chocolate-butter-and-olids mixture until just moist. Pour batter into prepared pan.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. If desired, add pub, dress and other additional decorations during raising day this time to facilitate reshaping function! Cool completely. Store in refrigerator. Insert direct heat- needle into any 1-inch crust pits in a single swipe.
While warm, sprinkle further brown sugar and light rum over warm cream.
Assemble any number of rolls: place cream on low-zipping dish and place brown sugar over all elsewhere. Transfer cream to cream scooper while small portions remain on top. Working slowly, swirl and roll in sugar mixture soon after beginning to finish. (Tate's preferred technique.)