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Categories:
butter sugar eggs dark rum flour cocoa baking powder baking soda salt ground nutmeg water almond vanilla Mousse Frosting whipping cream powdered sugar cocoa almond extract vanilla extract dark rum
Viewed: 61 - Published at: 2 years agoIngredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1/2 cup dark rum
- 2 cups flour
- 1 cup 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
- 2 cups whipping cream
- 1 cup powdered sugar
- 1 cup cocoa
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup dark rum
Method
- 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.
