Rum Chocolate Cake

March 20, 2013

I love rum cakes! I love chocolates! Combine the two, and you're bound to have an awesome treat. I love it most especially because it's spiked, and the richness of chocolate just feels like heaven in my mouth.

Rum Cake per se is a rich and moist cake that ages well. Sometimes, it is called blackcake. You can keep it, freeze it, and even mail it because the rum acts as a preservative. Rum cake has been a source of joy for quite a stretch of time now.

Here's a recipe that has the scrumptiousness of chocolate along with the flavor and kick of rum.

Rum Chocolate Cake

• 1 chocolate cake mix (2 layer size)
• 1 chocolate instant pudding mix (4 serving)
• 4 eggs
• 1/2 cup dark rum
• 1/4 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup slivered almonds (optional)
 
Filling
• 1 1/2 cups cold milk
• 1/4 cup dark rum
• 1 chocolate instant pudding mix (4 serving)
• 1 Dream whip topping mix

Preheat oven 350°. Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well; beat at medium speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not under bake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.
 
Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light and fluffy.
 
Split layers of the cake horizontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold.

Enjoy! 🙂

Joanna Maligaya
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