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Chocolate Rum Cake
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Prep Time:
15 minutes
Total Time:
4 hours
Elevate your Mexican feast with an easy-to-make traditional dessert using cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup rum
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pans) and lightly grease the bottom of a 13x9-inch pan.
  • Combine cake mix, water, oil, and eggs in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes. Pour the batter into the pan.
  • Bake for 30 to 38 minutes until a toothpick inserted in the center comes out clean. Allow it to stand for 5 minutes. In a large bowl, combine 1 cup whipping cream, whole milk, condensed milk, and 1/3 cup rum. Using a fork, pierce the top of the hot cake every 1/2 inch. Gently pour the whipping cream mixture over the cake. Cover and refrigerate for about 3 hours until chilled and the cake has absorbed most of the cream.
  • Chill a large bowl. Whip 1 cup of heavy cream, 2 tablespoons of rum, and vanilla on high speed until soft peaks form. Frost the cake with the whipped cream mixture, then top with coconut and pecans. Store covered in the refrigerator.

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