Preheat oven to moderate 180oC. Brush a deep, 20cm
round cake tin
with melted butter or oil, line the base and sides with paper, grease
Using electric beaters, beat butter
and sugar in small mixing bowl until light and
creamy. Add eggs gradually, beating thoroughly after each addition.
Transfer mixture to large mixing bowl.
Using a metal spoon, fold in rum and raisins.
Fold in sifted flour, cocoa and alternately
with milk. Stir until just combined and the
mixture is almost smooth.
Pour the mixture into prepared tin,
Bake for 1 hour or until skewer comes out clean when
inserted in centre of cake.
Leave cake in the tin 15 minutes before
turning onto wire rack to cool.
To make the Chocolate Rum Icing.
Using electric beaters, beat butter and sifted icing sugar in small
mixing bowl until light and creamy. Add rum and chocolate, beat until
smooth and fluffy.
Spread two thirds of the icing over
top and sides of cake using a flat-bladed knife. Pipe edging round cake
rim using remainder of icing. Decorate with purchased chocolates or
chocolate decoration of your choice.