Grandpa's Chocolate-Rum Cake

Dark chocolate and rum are the predominant flavors in this dense and decadent
cake. Because the flavors are so intense, you need only a thin slice to be
perfectly satisfied. The cake slices well after chilling 1 hour, but plan to
refrigerate it overnight before serving to allow the flavors to mellow.

1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup dark rum
2 cups all-purpose flour
1 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup hot water
1 teaspoon almond extract
1 teaspoon vanilla extract
*Mousse Frosting
Garnish: chocolate shavings

Beat butter at medium speed with an electric mixer until fluffy; gradually add
sugar, beating well. Add eggs, 1 at a time, beating until blended after each
addition. Add rum; beat until blended.

Combine flour and next 5 ingredients; add to sugar mixture alternately with hot
water, beginning and ending with flour mixture. Beat at low speed until blended
after each addition; stir in flavorings.

Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a
wire rack 10 minutes; remove from pans, and cool completely on wire racks.

Spread 1 cup *Mousse Frosting between layers. Frost top and sides of cake with
remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in
refrigerator.

*Mousse Frosting

This recipe goes with Grandpa's Chocolate-Rum Cake

2 cups whipping cream
1 cup sifted powdered sugar
1 cup unsweetened cocoa
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup dark rum

Beat whipping cream until foamy; gradually add powdered sugar and next 3
ingredients, beating until blended. Add rum; beat until thick and smooth.

Oxmoor House
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````