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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 4 (large) |
| dark rum: 1/2 cup |
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| water: 1 cup (hot) |
| almond extract: 1 tsp |
| vanilla extract: 1 tsp |
| light whipping cream (fluid): 2 cups |
| powdered sugar (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 1 cup |
| almond extract: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| dark rum: 1/2 cup |
Grandpa's Chocolate Rum Cake
Credit: Food.com
User rating:
-
Prep Time
16 min -
Cook Time
510 min -
Servings
15 serving(s)
Tags
- Beat butter until fluffy, gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each. Add rum. Beat till blended.
- Combine flour, cocoa, powder, soda, salt and nutmeg. Add to sugar mixture alternately with hot water, beginning and ending with dry things. Beat at low until blended after each addition; stir in extracts.
- Pour into 2 greased and floured 9-inch round cakepans. Bake at 350 for 27 minutes. It will test not quite done. Cool in pans on rack 10 min; Remove from pans and then cool completely on them.
- Spread 1 cup frosting between layers; frost top and sides with rest. Cover and chill 8 hours. Store in fridge.
- Frosting: Beat cream until foamy. Gradually add powdered sugar, cocoa and extracts, beating until blended. Add rum; beat until thick and smooth.