Jamocha Rum 'n' Butter Cake Ingredients
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
1 package chocolate fudge frosting mix
1 tablespoon instant coffee powder
2 cups whipping cream
1 large Hershey chocolate candy bar Instructions
Add coffee powder to cake mix, and bake according to directions on package
in 13 x 9-inch pan.
While cake bakes, combine water, sugar, butter and rum in a small pan. Heat
until sugar is dissolved and butter is melted.
Spoon over hot cake until all liquid is absorbed.
Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
Chill for 15 minutes in refrigerator.
Beat until thickened.
Top cake with mixture and garnish with shaved Hershey bar.
Yield: 10 servings
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