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KEY WEST PIRATE'S CAKE 
2 c. sifted flour
2 tsp. baking powder
2 oz. semisweet chocolate
1 oz. unsweetened chocolate
2 sticks sweet butter
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 c. sugar
4 eggs
1/4 tsp. baking soda
2 c. toasted pecans, chopped

Sift flour, baking powder, and salt. Melt chocolates, either in top of double boiler or in microwave. In large bowl beat butter until soft. Beat in extracts and sugar. Add eggs, one at a time. Gradually add sifted ingredients. Remove 1 cup of batter and place in a small bowl. Add baking soda and chocolates. Grease a tube pan and dust with bread crumbs. Use a teaspoon to place the chocolate batter in the pan. With the bottom of the spoon spread it to make a rather smooth layer. Mix the pecans with the remaining batter and place it evenly over the chocolate layer. Smooth the top. Bake at 350 degrees for 1 hour. While the cake is baking, make the syrup. Stir 1/2 cup water with 2/3 cup sugar in saucepan over moderate heat until it comes to a boil. Let boil without stirring for 5 minutes. Remove from heat and let stand until almost completely cool. Then stir in 3/4 cup rum, 2 tablespoons lime juice, and grated rind of 1 lime.

When cake is done, do not remove from pan. Let stand 15 minutes. Spoon or brush the syrup over the cake until it is absorbed. Then, turn out onto a cake plate.

Joan's note: when you cut the cake, you will be surprised to see what the chocolate mixture did!!

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