chocolate rum cake

Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!

Chocolate Rum Cake

water

vegetable oil

eggs

whipping cream

milk

(14 oz) sweetened condensed milk

vanilla

coconut,

pecans,

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

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

Bake 30 to 38 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, condensed 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.

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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Top 1 chocolate rum cake recipes from across the web

The most viewed chocolate rum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Rum Cake

The most viewed chocolate rum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine