Rum, Chocolate and Pecan Cake

    Rum, Chocolate and Pecan Cake


    3 people made this

    About this recipe: Once you make this cake, it will become a firm favourite. A rum flavoured sponge cake is topped with chocolate and rum icing and pecans. Yummy!

    Makes: 1 26cm tube cake

    • 520g sponge cake mix
    • 100g instant vanilla dessert mix, such as Angel Delight
    • 4 eggs, beaten
    • 125ml cold water
    • 125ml light rum
    • 125ml vegetable oil
    • 1 (450g) package chocolate frosting, such as Betty Crocker
    • 2 tablespoons light rum
    • 55g chopped pecans

    Prep:45min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr45min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour one 26cm tube cake tin.
    2. Combine the sponge cake mix, dessert mix, eggs, water, 125ml rum and oil. Mix until smooth and pour into prepared tin.
    3. Bake for 1 hour or until a cake tester inserted in the centre comes out clean. Cool for 25 minutes in tin before removing; remove and allow to cool completely.
    4. Blend together the icing and 2 tablespoons rum. Ice the cake and sprinkle chopped pecans over the top. Seal in airtight container.

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