1/2 lb. semi-sweet chocolate
4 tbsp. dark rum
1/2 lb. sweet butter
2 tbsp. sugar
2 eggs, separated
1 1/2 c. (5 oz.) grated almonds
10 to 12 social teas broken to size of a penny
1 tsp. vegetable oil
Powdered sugar
1/2 c. whipped cream

Combine chocolate and rum and stir over moderate heat until chocolate melts. Cool. Cream softened butter with sugar in electric mixer until smooth and add egg yolks. Mix until no trace shows. Beat in chocolate and almonds. Beat whites with a pinch of salt until stiff and fold into chocolate mixture until streaks of white no longer show. Scatter biscuits over top and gently fold into chocolate mixture. Spoon into 1 1/2 quart loaf pan which has been oiled. Cover with Saran Wrap and refrigerate. Remove from pan and garnish with powdered sugar or serve with whip cream.

While having dinner one night at Reba's house she served this different cake. The children were at the table for dinner and she promised them a special treat for dessert. This was it. They were delighted as it's a cake more like candy than cake.