RUM CHOCOLATE CAKE RECIPES

Steps:

• Beat butter at medium speed with an electric mixer 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 cakepans.
• 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.

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.