Chocolate Rum Cake Lemon Cake   INGREDIENTS FOR THE CHOCOLATE RUM CAKE 2 cups all-purpose flour, sifted 1 teaspoon baking soda 1/4 teaspoon salt 5 ounces unsweetened chocolate 1/4 cup dry instant espresso coffee 1/2 cup boiling water cold water 1/2 cup Myer's Dark Rum 1/2 pound sweet butter, softened 1 teaspoon vanilla extract 2 cups granulated sugar 3 extra large eggs 1/3 cup Myer's Dark Rum HOW TO PREPARE Adjust rack one-third up from the bottom of the oven and preheat to 325°. Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity). Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs. Shake out any excess crumbs and set aside.   Melt chocolate in a small double boiler or microwave on low setting. Set aside to cool slightly. In a 2 cup glass measuring jug dissolve the coffee in the boiling water. Add cold water to the 1 1/2 cup line. Add 1/2 cup of Dark Rum. Set aside to cool completely. In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar. Add the eggs one at a time, beating until smooth. Add chocolate and beat to mix well. Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing. Scrape the bowl with a spatula, and beat until smooth. Pour into pan, smooth the top to make level. Bake for 1 hour 10 minutes. Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry. Cool in the pan for 15 minutes, then cover with a rack and invert. Remove the pan. Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely. Leave the cake on the rack to cool. The cake can be served plain, or it is delicious with coffee flavored whipped cream. INGREDIENTS FOR THE LEMON CAKE 3 cups all-purpose flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt 1/2 pound sweet butter 2 cups granulated sugar 4 extra large eggs 1 cup whole milk finely grated rind of 2 1/2 lemons GLAZE 1/3 cup lemon juice 3/4 cup superfine instant dissolving sugar HOW TO PREPARE Adjust rack one-third up from the bottom of oven. Preheat oven to 350° . Butter a 9 inch turban tube pan and dust it with fine, plain bread crumbs, shake out any excess and set aside. Sift together flour, baking powder and salt, set aside. In a large bowl of an electric mixer, cream the butter, add the sugar and beat well. Add the eggs one at a time, beat well. Adjust the machine to low speed, add the dry ingredients alternately with the milk, beating only until smooth. Stir in lemon rind. Pour into prepared pan. Level the top. Bake for 1 hour and 10 minutes or until a cake tester comes out dry. Let the cake rest in the pan for 3 minutes and then invert onto cooling rack. For the glaze, stir the lemon juice and sugar together, and immediately brush all over the hot cake until absorbed. Let the cake cool completely. Transfer to cake plate, and let rest for several hours. Refrigerate.