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Choco Rum Bundt Cake

2 c butter Yield: 1 bundt cake
1 ½ c sugar for creaming or 2 loaf pans

12 eggs separated
3 ¼ c cake flour
½ c dutch cocoa powder

¾ tbsp salt
1 tbsp baking powder

1 ¼ c sugar for egg whites
¾ tsp cream of tartar
3 tbsp milk

¾ tbsp vanilla
For the rum mixture:

1 ½ c water
1 ½ c sugar

¾ c butter

¾ c rum

In a bowl, cream butter and sugar for two minutes. Add egg yolks one
at a time, set aside.

Beat egg whites, sugar and cream of tartar till stiff. Set aside.

Sift the dry ingredients twice. Cut and fold in the prepared mixtures
and add vanilla.

Make the rum mixture. Combine sugar and butter. Remove from heat
and add rum. Divide rum mixture equally to prepared pans.

Preheat the oven. Bake at 350°F for 35-55 minutes depending on the

pan you are using.. For Loaf Pan: 35-45 minutes; For Bundt Pan: 45-55
minutes.
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