Rum Cake With Chocolate Cream Cheese Icing

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#114807

serves/makes:

ready in:
1-2 hrs

ingredients

1 package (18 ounce size) yellow cake mix
1/3 cup white or light rum

ICING
2 packages (8 ounce size) cream cheese, softened
3/4 pound white chocolate, melted and cooled
1 cup butter
1 tablespoon white or light rum
12 rose leaves, for garnish
raspberries or strawberries, for garnish

directions

Prepare cake mix as package label directs, substituting the rum for water.

Divide batter equally among 3 greased and floured 9-inch round cake pans. Bake for about 23 minutes at 350 degrees F. Cool layers for 30 minutes on racks. Drizzle layers lightly with additional rum.

Beat cream cheese until fluffy. Gradually beat in chocolate and butter, until consistency of whipped cream. Fill and frost cake, using 1 cup icing between each layer.

Garnish cake with chocolate leaves and/or berries.

For Chocolate Leaves: Spread back of cleaned rose leaves with melted tinted white chocolate. Chill, then peel off and discard rose leaves.