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Chocolate Rum Cake Recipe

Written on Monday, April 3, 2017 | 5:46:00 PM



Serves : 15 servings 
Preparation time : 25 minutes
Start to Finish: 4 Hours 10 Minutes

Ingredients : 
CAKE
- 1 box (15.25 oz) devil’s food or dark chocolate cake mix with pudding in the mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 1 cup whipping cream
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- ⅓ cup rum or 1 tablespoon rum extract plus enough water to measure ⅓ cup

TOPPING
- 1 cup whipping cream
- 2 tablespoons rum or 1 teaspoon rum extract
- ½ teaspoon vanilla
- 1 cup flaked coconut, toasted (see note below)
- ½ cup chopped pecans, toasted (see note below)

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2) In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3) Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

4) With long-tined fork, pierce top of hot cake every ½ inch, wiping fork occasionally to reduce sticking. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and ⅓ cup rum. Carefully pour mixture over top of cake. Cover; refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.

5) In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla with electric mixer on high speed until soft peaks form. Frost cake; sprinkle with coconut and pecans. Store covered in refrigerator.

* To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.


** To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

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