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Chocolate Party Cake with Mocha Rum Icing

This moist cake is so delicious with its luscious coffee-flavored icing. Guests usually ask for the recipe. —Gloria Warczak, Cedarburg, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 cup water
  • 1/4 cup canola oil
  • 4 large eggs
  • MOCHA RUM ICING:
  • 2 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons refrigerated nondairy creamer
  • 1/2 teaspoon rum extract
  • 2 to 3 tablespoons brewed coffee
  • Chopped pecans, optional

Directions

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired.
Nutrition Facts
1 slice: 384 calories, 12g fat (3g saturated fat), 76mg cholesterol, 405mg sodium, 67g carbohydrate (46g sugars, 3g fiber), 5g protein.

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