Chocolate Rum Pineapple Cake
|9 inch chocolate rum layer||1|
|Sifted confectionery sugar||1⁄4 Cup (4 tbs)|
|Sifted confectioners sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Canned pineapple tidbits||13 1⁄4 Ounce, drain and reserve syrup (1 can)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate pieces||6 Ounce, melted (1 Package)|
|Semisweet chocolate pieces||6 Ounce, melted (1 package)|
|Light rum/Rum extract to taste||2 Tablespoon|
|Chocolate curls||1 Tablespoon|
Split chocolate layer in 2 even layers and put bottom layer on serving plate.
Combine sugar and cream and beat until stiff.
Reserve a few pineapple tidbits for decoration and fold remainder into cream.
Spread on bottom layer and cover with top layer.
Pour reserved syrup on top and chill cake while making frosting.
Gradually add sour cream to chocolate, then add flavoring and stir until smooth and shiny.
If frosting hardens too quickly, put over hot water a moment.
Pour over top layer and swirl with spatula.
Decorate center with reserved pineapple tidbits and Chocolate Curls, if desired.
Makes 8 to 10 servings.