Chocolate Rum Cake

 

1

box Betty Crocker® SuperMoist® devil's food or dark chocolate 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

1

cup whipping cream

2

tablespoons rum or 1 teaspoon rum extract

1/2

teaspoon vanilla

1

cup flaked coconut, toasted

1/2

cup chopped pecans, toasted

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• 3 Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
• 4 In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.