Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) devil's food cake mix

  2. 1 package (3.4 ounces) cook-and-serve chocolate pudding mix

  3. 1 envelope whipped topping mix (Dream Whip)

  4. 1 cup water

  5. 1/4 cup canola oil

  6. 4 eggs MOCHA RUM ICING:

  7. 2 tablespoons butter, softened

  8. 2 cups confectioners' sugar

  9. 1/3 cup baking cocoa

  10. 2 tablespoons refrigerated nondairy creamer

  11. 1/2 teaspoon rum extract

  12. 2 to 3 tablespoons brewed coffee Chopped pecans, optional

Instructions Jump to Ingredients ↑

  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. 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. 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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