Chocolate Rum Cake

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Chocolate rum cake with buttercream icing

Preparation time: 15 min
Cooking time: 30 min


Dietary guidance: v 

Tags: cake · chocolate · rum · buttercream ·


1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
2 oz baking chocolate, melted
2 eggs, well beaten
2 cups pastry or cake flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1-2 shots rum


Preheat oven to 350 degrees. Butter a 6x9 loaf pan, two 9" rounds, or a bundt pan

Cream shortening well
Beat in sugar, vanilla, chocolate, eggs

In a separate bowl, sift together flour, baking powder, salt

Add dry ingredients to first mixture, alternately with milk, and mix well

Add rum (and possibly additional 1-2 tbsp of flour), mix well

Spread in cake pan, bake @ 30 minutes (I used the bundt pan and had to cook it an additional 10ish minutes, checking it every 2-3). When you touch the cake and it springs back into place, it's done.

Cool on a baking rack, then transfer to cake plate. Brush with 1-2 shots worth of rum (or however much you want; I didn't really keep track).

Glaze with buttercream icing. (You can make your own, which I usually do, but this time I heated a store-bought jar of icing on the stove just until it was melted enough to drip onto the cake.)

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