Chocolate Rum Cake with Peanut Butter Frosting



1 1/2 cups flour
1 3/4 cups packed brown sugar
3/4 cup unsweetened pure cocoa powder
1 tsp. salt
1 1/2 tsps. baking soda
1 stick (1/2 cup) butter, softened
2 eggs
1 cup (8 oz. container) sour cream
1/3 cup dark rum


3/4 stick (6 Tbsp.) butter, softened to room temperature (not melted)
2 1/4 to 2 1/2 cups powdered sugar
1/3 cup peanut butter
1 tsp. vanilla
3 Tbsp. to 1/4 cup milk, or sour cream plus a bit of water



In a large mixing bowl, beat the eggs with a fork until slightly foamy. Add the rum, butter and sugar. Stir in the sour cream.

Add the flour and other remaining dry ingredients gradually, stirring thoroughly.

With an electric mixer set to medium-high speed, beat for 4 minutes.

Pour batter into a greased and floured 9 x 9 inch square pan, or 9 inch round pan. Bake in preheated 350-degree oven for 35-40 minutes, until toothpick inserted in middle of cake comes out clean. Let cake cool for 5 to 10 minutes, then release from pan onto a baking rack or large plate. Put in refrigerator to cool further.

Prepare frosting: in a smaller bowl, beat the butter until smooth, and gradually beat in most of the powdered sugar. Add vanilla and peanut butter, then milk about a tablespoon at a time, and the rest of the sugar if needed, mixing until a thick and creamy but spreadable consistency is achieved.

Once the cake is no longer warm to the touch, spread frosting over the top and sides. If any is left over, it can be stored in the refrigerator for up to 10 days, and used as a spread on muffins, cookies or bagels once warmed to room temperature.

Cake serves 8-12.


Options: Spiced rum, other sweet liquors such as amaretto or grand marnier, or 2 tablespoons of rum extract plus a bit of water can be substituted for the dark rum in the cake.

Without the peanut butter, the frosting is a simple buttercream recipe that can be used plain. If so, increase the butter to 1 stick and use a bit more milk. A teaspoon or two of any flavor extract can be substituted for the vanilla. On a chocolate cake, orange or cherry flavored frosting can be delicious.

Good served with coffee or a glass of milk.