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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This moist cake is so delicious with its luscious coffee-flavored icing. Guests usually ask for the recipe. âGloria Warczak, Cedarburg, Wisconsin 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 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:
1. 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.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. 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. Yield: 12 servings.
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