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1
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
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2
Whisk together chocolate, lowfat milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring till a custard is formed and mix thickens.
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3
Cold.
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4
Stir in baking soda and salt.
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5
Sift the flour onto waxed paper.
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6
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
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7
In a c., stir together 3 Tablespoons water, 1/2 c. lowfat milk, and 1 teaspoon vanilla extract and 1 Tbsp.
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8
dark rum.
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9
Add in the flour mix to the butter mix alternating with the vanilla/lowfat milk/water mix.
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10
Stir in the chocolate custard mix and beat till smooth, approximately two to three min at medium speed of mixer.
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11
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites till soft peaks form; gently fold into cake batter.
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12
Turn into greased layer cake pans.
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13
Bake at 350 degrees F. for about 25 min or possibly till cake tester or possibly toothpick inserted in center comes out clean.
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14
Turn out onto wire racks to cold.
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15
Level with a serrated knife if required, then stack and frost with chocolate frosting.
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16
Note: This recipe calls for superfine sugar, not to be confused with confectioners or possibly 10X sugar.
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17
If you do not have superfine sugar you can pulse regular granulated sugar in the food processor to substitute.
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18
Domino supplies superfine sugar in 1 lb.
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19
pkgs.
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20
at the supermarket or possibly in larger quantities at the bakery supply or possibly foodservice outlet.
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21
Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
