Chocolate Cake With Rum Frosting

10
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #32180

May 21, 2019



"This Cuban dessert recipe combines world-famous rum with little shots of pure energy - Cuban coffee. If you choose not to use the rum, you can use rum extract - but use about 1/2 of the extract as it may be stronger than the rum."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (305.9 g)
  • Calories 1073.6
  • Total Fat - 51.7 g
  • Saturated Fat - 25.1 g
  • Cholesterol - 232.8 mg
  • Sodium - 555.1 mg
  • Total Carbohydrate - 148.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 132.3 g
  • Protein - 10 g
  • Calcium - 109.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Mix all dry ingredients first and then add wet ingredients slowly with mixer on medium speed until free of lumps. The batter will be thin.

Step 2

Pour into 2 greased and floured 9 inch layer pans.

Step 3

Bake at 350F for 35 minutes or until toothpick comes out clean.

Step 4

Let cool and layer the 2 cakes on top of each other with some of the frosting mix between the layers and on top.

Tips & Variations


No special items needed.