• 125 gm Maida.
• 1/4 tsp Soda-bi-carbonate.
• 1/2 tsp Baking powder.
• 3 tsp Cocoa powder.
• 50 gm Butter.
• 200 gm Condensed milk.
• 200 ml. Aerated cola drink.
  

• 150 gm Fresh Cream.
• 3 tsp Icing Sugar.
• 1/4 tsp Rum essence or 3 tsp White rum.
• 1/4 cup cherry syrup.
• 1/2 Tin canned cherries.
  

Sponge:

• Sieve mixer of maida, baking powder, soda & cocoa powder twice.
• Lightly grease the baking tin with butter & dust it with maida flour.
• Preheat the cooker for 10 mins.
• Take butter in a vessel & beat it.
• Add condensed milk & beat again.
• Add maida mixer alternating with cola drink till maida & drink are over.
• Stir it for 2-3 mins.
• Batter must have dropping consistency.
• Pour it into baking tin & bake.
• For baking in cooker, remove the whistle & ring, put some black sand in cooker & keep the tin on it at medium flame.
• To check, see at the whistle nozzle of the cooker.
• When sponge is ready, you will see some white smoke that indicates it is baked.
• It will take about 35 – 40 mins.
• When done, cool & tap gently to remove cake on siever or any wire rack.
• Cool & slit cake horizontally in two.
• Place one part on a plate.
• Add Rum essence in cherry syrup & moist cake with this syrup.

• Whip cream with a beater till light & fluffy.
• Keep ice cubes below the vessel in which you beat the cream.
• Add icing sugar, little rum essence.
• Apply it with cherries & place the other half over it.
• Top with whipped cream & cherries.
• Sprinkle grated chocolate.
• Chill & serve it.