MINI CHOCOLATE DECADENT CAKE WITH CARAMEL RUM SAUCE

Ingredients:

2	cup	sifted MAGNOLIA ALL PURPOSE FLOUR
3/4	cup	sifted Dutch processed cocoa powder
1-1/4	tsp	sifted baking soda
1/2	tsp	iodized fine salt
2/3	cup	MAGNOLIA FULL CREAM MILK
2/3	cup	water
3/4	cup	BAKER'S BEST MARGARINE
1	tsp	SAN MIG 100% PREMIUM 3-in-1 COFFEE
1-3/4	cup	sugar
2	pc	MAGNOLIA BROWN EGGS
		cocoa powder for dusting
		MAGNOLIA ALL-PURPOSE CREAM, whipped

210	g	bittersweet baking chocolate, coarsely chopped
3	tbsp	water
1/4	cup	BAKER'S BEST MARGARINE

Procedure:

Preheat oven to 350°F. Grease and flour 12 mini cake pans, Set aside.
In a bowl, combine flour, cocoa powder, baking soda and salt. Set aside. In another bowl, mix milk and water. Set aside.
In another bowl, combine margarine, coffee, sugar and eggs. Blend well. Alternately, add dry ingredients and milk mixture to coffee mixture. Mix until smooth. Pour mixture into prepared pans. Bake for 30 to 35 minutes. Let cake cool completely.
Dip top portion of mini cake into chocolate glaze. Do this twice and allow glaze to set.
Pour two spoonfuls of caramel rum sauce on a dessert plate. Position cake in the center. Dust sides of cake with cocoa powder. Garnish as desired.

CHOCOLATE GLAZE:

Combine chocolate and water in a saucepan. Cook over medium heat until melted. Stir in butter and set aside for 10 minutes or until mixture slightly thickens.

CARAMEL RUM SAUCE:

Combine sugar and water in a saucepan. Cook without stirring until golden brown. Remove from heat then pour rum, margarine and cream. Return to heat and cook until mixture is reduced to 3/4 cup. Let cool.

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