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Amelia Islander

Rum and Coke Cake

Aug 05, 2013 02:00AM
Recently a male friend asked me to make a rum cake for him for his birthday. Rum cake? Isn't that something served at Christmas time with all those gooey fruits and nuts? But a girlfriend suggested I try this easy Rum and Coke Cake recipe, so I did. It is a fun recipe, super simple - a perfect summer cake, and men love it.

Why this cake? First of all, guys don't really care about fancy cakes, lots of layers, piping, or decorations. They just like cake. Preferably chocolate. And although rum is not my favorite elixer, men really like the flavor of strong spirits. This cake is all of those things - it's chocolatey, with a nice flavor of rum, and it's easy to bake in a sheet pan. And you spread the frosting on when the cake is still hot. It comes out perfectly, and everybody loves it.

It was easy to make, easy to store, and easy to transport to the beach, where we held his birthday party.

Cake: 2 cups sugar 2 cups all-purpose flour 1 1/2 cups small marshmallows 1/2 cup butter or margarine 1/2 cup vegetable oil 3 tablespoons cocoa 1 cup cola 2 tablespoons dark rum 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla extract

Frosting: 1/2 cup butter 3 tablespoons cocoa 5 tablespoons cola 2 tablespoons dark rum 1 box (16 ounces) confectioners' sugar 1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs, vanilla extract and rum, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately.

To make frosting, combine butter, cocoa and cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and rum. Spread over hot cake. When cool, cut into squares and serve.