Rum-soaked raisins accent this rich, delicious single-layer chocolate cake. If you wish, sift powdered sugar over the top before serving for an attractive garnish.

Preparation time:   20 min Baking time:   40 to 45 min Oven temp:   350 degrees F

For 1 cake, 6 to 8 servings, you will need: 1/3 cup raisins 2 Tbsp. rum 2 squares (2 oz.) unsweetened chocolate 1/2 cup butter or margarine 3 eggs 1 cup sugar 1/2 tsp. vanilla 1/3 cup finely chopped walnuts 2/3 cup all-purpose flour Powdered sugar (optional)

 

1. Place raisins in a small bowl; cover with rum. Let stand while preparing cake batter. 2. Melt chocolate and butter in double boiler over hot (not boiling) water. 3. Using electric mixer, beat eggs and sugar until pale, thick and fluffy. Mix in vanilla. Blend in chocolate-butter mixture. Combine walnuts and flour; stir in to egg mixture. Fold in raisin mixture. 4. Spread batter in greased, lightly floured 8 1/2-inch springform pan. 5. Bake at 350 degrees F until top springs back when lightly touched and center tests done, 40 to 45 min. 6. Cool on rack, then remove pan sides. If desired, sprinkle with powdered sugar. Cut into wedges. Tips: For maximum volume have eggs at room temperature before beating them with sugar.