4 eggs
1/4 lb. butter
1 (16 oz.) can chocolate syrup
1 tsp. rum flavoring
1 c. flour
1 c. sugar
1 tsp. vanilla
1 tsp. baking powder

Separate eggs; beat whites and set aside. With mixer, cream butter, sugar, and egg yolks. Add and mix well in order: Chocolate syrup, vanilla, rum flavoring, baking powder, and flour. Add egg whites by hand. Bake in greased spring-form pan approximately 55 minutes at 350 degrees. It is a moist cake.

CHOCOLATE FROSTING FOR CHOCOLATE CAKE:

Blend: 1 1/2 c. confectioners' sugar, sifted 3 tbsp. cocoa

Add: 1 tsp. vanilla

Stir well.

Hints: The above frosting makes enough to ice 2 cakes. It is a very loose frosting but when allowed to set before either refrigeration or freezing, it works out quite well. The cake does freeze beautifully.