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    Grandpa's Chocolate-Rum Cake


    Source of Recipe


    Aunt Saunny

    Because the flavors are so intense, you need only a thin slice to be perfectly satisfied. The cake slices well after chilling 1 hour, but plan to refrigerate it overnight before serving to allow the flavors to mellow.

    1 cup butter, softened
    2 cups sugar
    4 large eggs
    1/2 cup dark rum
    2 cups all-purpose flour
    1 cup unsweetened cocoa
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/8 teaspoon ground nutmeg
    1 cup hot water
    1 teaspoon almond extract
    1 teaspoon vanilla extract
    Mousse Frosting
    Garnish: chocolate shavings

    Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended.
    Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.
    Pour batter into 2 greased and floured 9-inch round cakepans.
    Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks.
    Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in refrigerator.





 

 

 

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