Grandpa's Chocolate Rum Cake

READY IN: 8hrs 46mins
Recipe by Debbie R.

2003 Southern Living Cookoff Cookbook. Cooking (passive) time includes 8 hrs to chill.

Top Review by Fairiemaiden

This is a wonderfully decadent recipe, without being overly sweet. It tasted like something you'd pay $12/piece for at an upscale restaurant. <br/>Notes: I subbed the dark rum with spiced rum, and to help cut a few calories, I only made half the amount of frosting called for, spreading sparingly. Also, due to all the mixing, prep time took me closer to 30 mins, and my oven runs a bit on the cool side, so it took around 32 mins to bake. <br/>I can't wait to take this to a winter party! (Not summer due to possible frosting melt and dense composition).

Ingredients Nutrition


  1. Beat butter until fluffy, gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each. Add rum. Beat till blended.
  2. Combine flour, cocoa, powder, soda, salt and nutmeg. Add to sugar mixture alternately with hot water, beginning and ending with dry things. Beat at low until blended after each addition; stir in extracts.
  3. Pour into 2 greased and floured 9-inch round cakepans. Bake at 350 for 27 minutes. It will test not quite done. Cool in pans on rack 10 min; Remove from pans and then cool completely on them.
  4. Spread 1 cup frosting between layers; frost top and sides with rest. Cover and chill 8 hours. Store in fridge.
  5. Frosting: Beat cream until foamy. Gradually add powdered sugar, cocoa and extracts, beating until blended. Add rum; beat until thick and smooth.

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