Chocolate Party Cake
|Devil's food cake mix||18 1⁄4 Ounce (1 Package)|
|Cook and serve chocolate pudding mix||3 1⁄2 Ounce (1 Package)|
|Whipped topping mix||2 3⁄5 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|For mocha rum icing:|
|Butter||2 Tablespoon, softened|
|Confectioners' sugar||2 Cup (32 tbs)|
|Baking cocoa||1⁄3 Cup (5.33 tbs)|
|Non dairy creamer||2 Tablespoon, refrigerated|
|Rum extract||1⁄2 Teaspoon|
|Brewed coffee||3 Tablespoon|
In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds.
Beaton medium for 4 minutes.
Pour cake batter into a greased and floured 10-in. fluted tube pan.
Bake at 350 degree for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool cake for 10 minutes before removing from pan to a wire rack to cool completely.
In a small mixing bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency.
Drizzle over cake.
Garnish with pecans if desired.