By Edna Posted on

Mrs. Wilson’s Chocolate Rum Cake Recipe

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Difficulty: Average
Freezes Well
Serves 8-10

Ingredients:

  • 1 angel food cake, thinly sliced
  • 6 tablespoons light rum
  • 2 12-ounce packages semi-sweet chocolate chips
  • 6 eggs
  • 2 teaspoons vanilla
  • pinch of salt
  • 6 tablespoons confectioners’ sugar
  • 1-1/2 pints heavy cream
  • 1 teaspoon instant espresso coffee
  • 3 teaspoons cognac (optional)
  • 2 packages ladyfingers, split
  • semi-sweet chocolate shavings for garnish

Instructions:

  1. Break up cake and place in a shallow pan.
  2. Sprinkle with rum.
  3. Melt chocolate in double boiler and transfer to a large mixing bowl.
  4. Add eggs, one at a time, beating well after each addition.
  5. Beat in vanilla and salt.
  6. Whip 1 pint heavy cream in a separate bowl.
  7. Add confectioners’ sugar.
  8. When almost stiff, add espresso coffee and cognac.
  9. Fold cream into chocolate mixture.
  10. Line the sides of a 10″ spring-form pan with ladyfingers.
  11. Alternate layers of cake and cream in pan, starting with cake and ending with cream.
  12. Refrigerate at least 4 hours (or can be frozen at this point).
  13. To serve, top with 1/2 pint heavy cream, whipped until stiff.
  14. Garnish with shaved semi-sweet chocolate.