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Chocolate rum cake

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Ingredients/Components

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

How to make chocolate rum cake:

Filling:1 pt. heavy cream1/3 c. unsweetened cocoa1/3 c. confectioners sugar1 tsp. vanilla1/2 c. dark rum Preheat oven to 350°. Grease and flour two 9-inch layer cake pans. Combine cake mix, instant pudding, eggs, dark rum, water and oil. Blend well, then beat with an electric mixer at medium speed for 2 minutes. Fold in almonds.

Pour batter into prepared pans. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pan 10 minutes. Remove from pans and cool on racks. When cake has cooled, prepare filling. Combine cream, cocoa, confectioners sugar and vanilla in a large mixer bowl. Beat until stiff. Fold in 1/2 cup rum. Carefully split layers in half. Place bottom layer on serving plate; spread filling and repeat, ending with filling on top of cake. Refrigerate.

Recipe categories: Desserts, Cakes, Easter.

Rating:

3.7

Average rating: 3.7, total votes: 9

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