I must admit that I didn't have a slice of this cake after baking it. I took it to a potluck party and it was gone in 10 minutes, so I assume that everyone liked it (or at least liked how it looked). I used the Wilton fanci-fill pan and filled the center with the Oreo filling (this recipe made the perfect amount for the filling, though if you want extra to decorate the top of the cake, then I suggest making an extra half of the filling recipe). I iced the cake with chocolate ganache instead of using the chocolate icing part of this recipe. As for the sugar, others commented on the sweetness of the filling so I only used a little over 1/3 cup of sugar and light cool whip and it tasted good to me.

Reviewed On: Nov. 13, 2009

This was a great recipe. I had never had, much less made a rum cake before so I have nothing to compare it to other than comparing it to 'cake' in general. It was very moist and had a great flavor - I used Bacardi Gold. I took it to a Thanksgiving party and everyone loved it. When you put half of the rum sauce in the pan and re-insert the cake, be sure to only let it sit for a little while and then turn it over so that the rum soaks in and makes its way through the cake. I made the mistake of leaving the cake upside down in the pan overnight and then turning it over a couple of hours before serving, which made the top of the cake VERY rum-soaked (but not soggy) - much like a shot of straight rum.

Reviewed On: Nov. 26, 2008

I really loved this cake! It was so quick and easy, too, since you use a box mix (I used Betty Crocker Devil's Food mix). Each recipe fills a 10 X 2" round pan up to the top (after baking). I brought this cake to work and several people told me that it was the best cake that they ever had. I did not use the frosting recipe - I covered it in a thin layer of buttercream icing and rolled marshmallow fondant.

Reviewed On: Aug. 11, 2008