Rations for the cake
1 cup (150g) dark sugar
1 Cup (150g) white sugar
2 Cups(300g) plain flour
1 cup milk
1 heaped teaspoon Cinnamon
4 heaped teaspoons cocoa powder
2 heaped teaspoons good quality coffee granules
2 level teaspoons baking soda (3 for chocoholics)
1 Tot navy rum (optional for “T” or “UA”)
Rations for the topping
1 can sweetened condensed milk
5 squares baking chocolate
1 teaspoon water
2 teaspoons vanilla extract
Place dry ingredients into a mixing bowl and mix well
Add liquids and mix to a smooth batter.
Pour into papered or lightly oiled muffin tins (about two dozen muffins)
Bake at 350ºF or 180ºC for 35-45 minutes, or until tests done with toothpick.
Cool well before topping off.
For the Topping Off
To make the frosting, use either a double boiler, or a heavy saucepan placed on low heat.
Pour the milk into the pan and add the cocoa squares and water.
Stir constantly until the mixture is smooth and creamy, about 15 minutes.
Remove from heat and cool for 5 minutes.
Add 2 teaspoons vanilla.
Stir until smooth.
Decorate the cake overall and consume with ceremony !