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- 1 cup butter softened
- 2 cups sugar
- 4 L eggs
- 1/2 cup dark rum
- 2 cups all purpose flour
- 1 cup unsweetened cocoa
- 1 tspn baking soda
- 1 tspn baking powder
- 1/8 tspn ground nutmeg
- 1 cup hot water
- 1/2 tspn almond extract
- 1/2 tspn vanilla extract
- 1/2 cup icing sugar
- 1 Tbls butter
- 1/2 Tbls milk
- 1 tspn dark rum
- 1 cup strawberrys and cherrys
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended.
Combine flour and next 5 ingredients;Beat at low speed until blended after each addition; stir in flavorings.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 180 degrees Celsius for 30 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks.
Make frosting with last 5 ingredients on list.
Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Cover and chill 8 hours.
Top with fresh cherrys and strawberrys