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Chocolate Walnut Vanilla Rum Cake

2 Cups All-Purpose Flour
2 Cups Sugar
1 Cup Margarine
4 Tbsp. Watkins Baking Cocoa
1 Cup Cold Water
1 teas. Baking Soda
1 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Cinnamon
1/4 teas. Watkins Ground Sea Salt
1/2 Cup Buttermilk
2 Eggs

Frosting:
1/2 Cup Margarine
5 Tbsp. Evaporated Milk
1 Cup Walnuts, chopped
4 Tbsp. Watkins Baking Cocoa
1 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Rum Extract
1 Pound Powdered Sugar

Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat. In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9x13" pan for 20 to 30 min. Check for doneness with a toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from heat, add the remaining ingredients. Beat until smooth. Frost the cake as soon as it comes out of the oven. Cool before cutting. Makes 10 servings - ENJOY!!!

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© Copyright 2006 The Rising Stars Team

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