Shelly's Recipe

CHOCOLATE-RUM CAKE

Category: Cakes

1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup dark rum
2 cups flour
1 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract

Easy Mousse Frosting
1 jar hot fudge sauce folded into:
1 container frozen whipped topping, thawed

Garnish: chocolate shavings

Beat butter 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 cake pans. 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.