Chocolate Rum Cake!

Did you know that apparently more birthdays are celebrated in August and September than any other months? Well, as a September baby, I’d say that that’s pretty accurate. If I’m going to bake my own birthday cake, oh man, it’s got to be our Chocolate Rum Cake!

Chocolate Rum Cake

Yes, this obviously isn’t a kid-friendly birthday cake, but I figured all you baker moms and dads deserve to treat yourself to something special at least one time a year right? I’m always so blown away by the lengths and efforts parents take on making their kid’s birthday parties the special-ist in all the land… we’re not going to go crazy with the birthday themes and the cake decorations here, but I think it’s not too much to ask to just add a little bit of what I like to call “mommy’s/daddy’s juice” to your chocolatey treat, it’ll be the perfect way to celebrate your birthday!

You Will Need:

Cake

  • 1 box Immaculate Baking Co.™ devil’s food or dark chocolate cake mix
  • Eggs, water and butter as indicated on the box
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1/3 cup rum

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
  2. In large bowl, beat cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  4. In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

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