5 oz Plain flour
1 oz Cocoa
1    Level tsp baking powder
5 oz Soft brown sugar
2    Eggs, separated
6 tb Salad oil
8 tb Milk
1 ts Vanilla essence
4 tb Rum
1/4 pt Cream
2    Level Tbls icing sugar,
Sifted
10    Walnut halves

Preheat oven to 350F (180C). Well grease & line an 8″ square tin. Sift
flour, cocoa & baking powder into bowl, stir in brown sugar. Add egg
yolks, oil, 6 Tbls. milk & vanilla essence & beat to a smooth batter.
Beat egg whites to a soft snow & fold into batter with a large metal
spoon. Transfer to prepared tin & bake in centre of oven for 1 1/4
hours until well risen & golden, or until a skewer comes out clean.
Leave in tin 10 minutes, then turn out onto wire rack. Make several
holes in the cake with a skewer, then pour in the rum. Leave cake
until completely cold. Beat cream & remaining milk & icing sugar
until thick. Pile on top of cake then decorate with walnut halves.