Chocolate rum cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter-flavored shortening |
| 2¼ | cup | Granulated sugar |
| 4 | Eggs or 1 cup egg substitute | |
| 2 | ounces | Melted unsweetened chocolate |
| ⅓ | cup | Rum |
| 2¼ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| Non stick cooking spray | ||
| Chocolate rum frosting | ||
| ½ | cup | Chopped walnuts |
| ½ | cup | Walnut halves |
| About 20 candied cherries | ||
Directions
With electric mixer at medium speed, beat shortening and sugar until creamy. Add egg, melted chocolate and rum; beat 1 minute. In separate bowl, combine flour, baking powder, baking soda and salt; stir well to combine. Add small amounts of flour and small amounts of milk alternately to creamed mixture, beating well after each addition. Continue to beat until well blended. Pour batter into 3 (9 inch) cake pans that have been coated with non stick spray. Bake in a preheated 350 degree oven 22 minutes, or until wooden pick inserted into center comes out clean. Let cool 10 minutes in pans; transfer to wire racks to cool completely before frosting. Use about 1 cup of frosting between layers of cake. Sprinkle chopped walnuts between each layer. Spread remaining frosting on top and sides of cake.
Decorate top with walnut halves and candied cherries. May substitute coffee for the rum. You can also substitute 3 tablespoons unsweetened cocoa powder and 1 tablespoon butter for each ounce of unsweetened chocolate. Recipe by Pauline Heideman in St.Louis Post-Dispatch. Typed by Dorothy Thompson. Submitted By DOROTHY THOMPSON On 02-15-95