Instructions: Preheat oven to 375 degrees. Grease a 3-pint souffle dish with margarine and dust with the 1 tablespoon superfine sugar.

Sift together flour, baking powder, 1 tablespoon cocoa and salt into a large bowl, then mix in the walnuts.

In another large bowl, beat the margarine and1/2 cup superfine sugar until pale and light; add eggs and vanilla. Mix into sifted dry ingredients.

Spoon mixture into prepared souffle dish and level off.

In a small bowl, mix the brown sugar with the remaining 4 tablespoons cocoa and the rum; add boiling water and stir to dissolve. Pour the sauce over the cake and bake for 30 to 35 minutes, or until the sponge is just firm and the sauce has sunk to the bottom.

Serve warm.

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