Jamocha Rum 'N Butter Cake
Jamocha Rum 'N Butter Cake recipe
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 1 | tablespoon |
instant coffee
|
|
| ½ | cup |
water
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
rum
|
*
|
| Frosting | |||
| 1 | package |
chocolate frosting
mix |
* |
| 1 | tablespoon |
instant coffee
powder |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | large |
chocolate bars
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 15 | ml |
instant coffee
|
|
| 118 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
rum
|
*
|
| Frosting | |||
| 1 | package |
chocolate frosting
mix |
* |
| 15 | ml |
instant coffee
powder |
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | large |
chocolate bars
|
* |
Directions
Add coffee powder to cake mix, and bake according to directions on package in 13x9 inch pan.
While cake bakes, combine water, sugar, butter and rum in a small pan.
Heat until sugar is dissolved and butter melted.
Spoon over hot cake until all liquid is absorbed.
Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
Chill 15 minutes in refrigerator.
Beat until thickened. Top cake with mixture and garnish with shaved chocolate bar.
