Grandpa's Chocolate-Rum Cake

Dark chocolate and rum are the predominant flavors in this dense and decadent cake. Because the flavors are so intense, you need only a thin slice to be perfectly satisfied. The cake slices well after chilling 1 hour, but plan to refrigerate it overnight before serving to allow the flavors to mellow.

Yield: 12 to 15 servings

Ingredients

• 1  cup  butter, softened
• 2  cups  sugar
• 4  large eggs
• 1/2  cup  dark rum
• 2  cups  all-purpose flour
• 1  cup  unsweetened cocoa
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 1  cup  hot water
• 1  teaspoon  almond extract
• 1  teaspoon  vanilla extract
• Mousse Frosting
• Garnish: chocolate shavings

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended.

Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.

Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks.

Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in refrigerator.

Juan Bostwick, Atlanta, Georgia, Southern Living Cook-Off Cookbook, Oxmoor House,