Saturday, June 9, 2018

Chocolate Party Cake with Mocha Rum Icing

I made this for a ladies' birthday lunch. It was light and not too sweet. Everyone liked it.
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Chocolate Party Cake with Mocha Rum Icing 

Gloria Warczak, Taste of Home 2009 Annual Recipes

1 package devil's food cake mix (regular size)
1 package (3.4 ounces) cook-and-serve chocolate pudding mix Beth used instant
1 envelope whipped topping mix (Dream Whip)
1 cup water
1/4 cup canola oil
4 large eggs

MOCHA RUM ICING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
2 tablespoons refrigerated nondairy creamer Beth used whipping cream
1/2 teaspoon rum extract
2 to 3 tablespoons brewed coffee Beth used 4-5 T
Chopped pecans, optional


1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired. Yield: 12 servings.



    1 comment:

    1. Beth...this has coffee in it! I thought you didn't like coffee?!! Are you finally old enough to drink coffee?

      ReplyDelete