This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.
I USED THIS RECIPE 4 YEARS AGO AND EVERYONE LOVED IT FOR THANKSGIVING. I DIND’T MAKE IT THE NEXT YEAR AND I HEARD ABOUT IT. SO IVE HAD TO MAKE IT EVER SINCE THEN. INSTANT HOLLIDAY TRADITION! AND FOR THE PEOPLE THAT SAY ITS TOO DRY TRY ABOUT ONE THIRD CUP VEGETABLE OIL.
Yes indeed…this is a very rich cake. I love chocolate and marshmallow cream and they pair up perfectly in this dessert. My son loves sweets as much as I do, but he can only eat a small portion of this…as it is very rich!! If you find your icing difficult to spread…zap it in the microwave for a few seconds, and it’ll spread like butter.
Quite good. I had a recipe similar, but it disappeared; this is much better! I didn’t use as much marshmallow fluff as the recipe called for, and it was HARD to spread the chocolate frosting over the marshmallow, but never mind, it was great!
I can’t believe this recipe isn’t more popular! My mom has had this recipe forever, and it’s wonderful! I added 1/2 tsp salt to the batter and used a 1/2 c cocoa in it (i like more chocolate flavor). The marshmallow creme in the small jar is 7 oz, so you’ll have to buy 2 for the whole recipe. I baked this at 325 for exactly 35 minutes, and it came out perfect. This is one of my hubby’s favorite, and it never dissappoints! Chocolately, marshmallowy, and sweet.
I make this cake whenever we have guests. I add about 1/2 cup of pecans to the icing also. Make sure you have some vanilla ice cream on hand because some people need the ice cream to cut the richness of this cake.
1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
2 cups sugar
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