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Chocolate Rum Cake

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By Betty Crocker Kitchens
Updated May 17, 2022
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Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!

Chocolate Rum Cake

  • Prep Time 15 min
  • Total 4 hr 0 min
  • Servings 15
  • Ingredients 13
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Ingredients

Cake

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

Nutrition Facts are not available for this recipe

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