Jamocha Rum 'n' Butter Cake

Yield: 10 servings

Ingredients

Cake

• 1 (18.25 ounce) box devil's food cake mix with pudding in the mix*
• 1 tablespoon instant coffee
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons butter
• 1/2 cup rum

Frosting

• 1 package chocolate fudge frosting mix
• 1 tablespoon instant coffee powder
• 2 cups whipping cream
• 1 large Hershey chocolate candy bar

Instructions

1. Add coffee powder to cake mix, and bake according to directions on package in 13 x 9-inch pan.
2. While cake bakes, combine water, sugar, butter and rum in a small pan. Heat until sugar is dissolved and butter is melted.
3. Spoon over hot cake until all liquid is absorbed.
4. Cool cake completely before frosting.
5. Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
6. Chill for 15 minutes in refrigerator.
7. Beat until thickened.
8. Top cake with mixture and garnish with shaved Hershey bar.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.