Cream the butter or margarine at high speed (about 1 / 2 minute)
Slowly add the sugar, vanilla, rum and salt, beating constantly
until the mixture is light and creamy.
Add each egg separately, mixing each one in well (about 1
/ 2 minute each).
Sift together the flour and baking powder. Add the flour,
1 tablespoon at a time, and add enough milk to mix (on medium
speed) into a firm batter. Continue until all the flour is
used.
Pour 2/3 of the mixture into well greased ring pan (24cm).
Mix the cocoa, sugar and milk together and mix into the remaining
batter. Pour this chocolate batter onto the plain batter in
the pan, then with a fork mix through the two batters to make
a marble pattern.
Place the pan in a heated oven (175-200 C), and bake for 50-65
minutes.
When cooled, dust with icing sugar.
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