Chocolate Rum Cake | SteamboatToday.com
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Chocolate Rum Cake

1 cup butter softened

2 cups sugar

4 large eggs

1/2 cup dark rum

2 cups 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 and vanilla extract

beat butter at med speed with electric mixer until fluffy, gradually add sugar, beating well add eggs 1 at a time beating until blended after each addition add rum and beat until blended.

combine flour and next 5 ingredients, add to sugar mixture alternately with hot water, beginning and ending with flour mix. beat at low speed until blended after each addition, stir in flavoring.

pour batter into 2 greased and floured 9 inch round pans.

bake at 350 degrees for 27 minutes, cool in pans on a wire rack 10 minutes. remove from pans and cool completely on wire rack.

Spread 1 cup mousse frosting between layers and frost top and sides with remaining. garnish with chocolate shaving.

cover and chill 8 hours, store in refrigerator.

MOUSSE FROSTING:

2 cups whipping cream

1 cup sifted powdered sugar

1 cup unsweetened cocoa

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup dark rum

Beat whipping cream until foamy; gradually add powdered sugar and next 3 ingredients, beating until blended. Add rum; beat until thick and smooth.


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