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Rum and Cola Birthday Cake

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  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 12

For the over-21 birthday party crowd, this Rum and Cola Birthday Cake is made with Betty Crocker SuperMoist devil's food cake mix and cola. The icing on the cake? Rum buttercream frosting!

Arlene Cummings Recipe by Arlene Cummings
January 27, 2012

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ devil's food or dark chocolate cake mix
1/2
cup vegetable oil
3
eggs
1 1/4
cups cola carbonated beverage

Rum Buttercream Frosting

1
cup butter, softened
3 1/2
cups powdered sugar
1/4
cup dark rum
2
tablespoons rum extract

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
  • 2 Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
  • 3 In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
  • 4 Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.

Expert Tips

Add a dramatic-looking accent to this cake with Betty Crocker® black decorating icing. And don’t forget the candles!

This cake does not need to be refrigerated.

Nutrition Information

No nutrition information available for this recipe.

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