• 2 (1-ounce) squares baking chocolate
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 1 3/4 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup rum
  • Frosting:
  • 3 tablespoons chocolate chips
  • 1 1/2 (1-ounce) squares baking chocolate
  • 1 tablespoon butter or margarine
  • 1 cup powdered sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons rum


Grease two (9-inch) round cake pans; line with wax paper and grease again. Preheat oven to 350 degrees. Combine chocolate and water in a small bowl and put in microwave on high for 30 seconds. Stir and if it hasn't melted, put back for a few seconds. Set aside. Cream butter; add sugar and beat until fluffy. Beat in eggs, one at a time. Combine flour, baking powder, soda and salt. (I put it all in a large fine strainer and sift it in.) Add to creamed mixture alternately with chocolate, mixing well after each addition. Stir in rum. Spoon into prepared pans. Bake 20 - 25 minutes or until cake tests done. Cool 5 minutes in pans. Turn out on rack and remove wax paper. Cool completely.

For frosting:
Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; stir until chocolate melts. Remove from heat. Combine powdered sugar, egg*, milk, and rum; mix until smooth. Stir in chocolate mixture. Beat until thick and fluffy and of spreading consistency.

*( If you are concerned about using a raw egg, leave it out and add a little bit more milk.)

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Chocolate Rum Cake