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Chocolate rum cake

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Ingredients/Components

eggs - 4 item
vanilla - 1 tsp
pkg - 1 1/2
cold water - 1/2 c
oil - 1/2 c
confectioners sugar - 1/2 c
unsweetened cocoa - 1/3 c
dark rum - 1/2 c
heavy cream 2 c

How to make chocolate rum cake:

Filling:1 pt. heavy cream (2 c.)1/3 c. unsweetened cocoa1/2 c. confectioners sugar1 tsp. vanilla1/2 c. dark rum Preheat oven to 350°. Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 20 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans; finish cooling on racks.

Split layers in half horizontally. Stack as you fill between layers. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold. Makes 10 servings.

Recipe categories: Desserts, Cakes, Easter.

Rating:

Average rating: 3, total votes: 9

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