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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
confectioners sugar - 1/2 c
unsweetened cocoa - 1/3 c
2 c
slivered almonds optional - 1/2 c
Wesson oil - 1/2 c
serving size pkg - 1 oz
Bacardi dark rum - 1/2 c

How to make chocolate rum cake:

Filling:1 pt. (2 c.) heavy cream1/3 c. unsweetened cocoa1/2 c. confectioners sugar1 tsp. vanilla1/2 c. Bacardi dark rum Preheat oven to 350°. Grease and flour 2 (9-inch) layer cake pans. Combine all cake ingredients together in large bowl. Blend well; then beat at medium speed 2 minutes. Turn into prepared pans. Bake 30 minutes or until cake is done. Do not underbake. Cool in pans 10 minutes. Remove from pans; finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold.

For filling, combine cream, cocoa, sugar and vanilla in large bowl. Beat until stiff. Fold in rum.

Recipe categories: Desserts, Cakes, Easter.

Rating:

Average rating: 3, total votes: 4

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