Chocolate Rum Cake Recipe

Ingredients:

½ cup water

½ unsweetened cocoa powder

2 tablespoons baking soda

2 cups all purpose flour

½ corn starch

¼ teaspoon salt

2/3 cup butter

1 ¾ cups granulated

1 ½ teaspoons extract

2 large eggs

1 cup sour cream

Chocolate-Rum Frosting:

2 cups icing sugar

1/3 cup unsweetened cocoa powder

2/3 cup butter

1 ½ tablespoons rum

1 teaspoon vanilla extract

1-2 teaspoons milk

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour two 9-inch cake pans. Stir the water, cocoa, and baking soda in a saucepan over low heat until smooth. Set aside to cool. Sift flour, cornstarch and salt into a medium bowl.

2. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, beat in the dry ingredients. Alternating with the sour cream and cocoa mixture.

3. Spoon half the batter into each of the prepared pans. Bake for 45-55 minutes or until springy to the touch and a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 5 minutes. Turn out onto racks to cool compeletely.

Chocolate-Rum Frosting: Mix icing sugar and cocoa in a large bowl. Add the butter, rum and vanilla. Beat in enough of the milk to make a thick, spreadable frosting. Place a cake on a serving plate. Spread with 1 /3 of the frosting. Top with the remaining cake. Spread with the remaining frosting.

Enjoy!

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