Reviewed: Apr. 22, 2011

Fantastic! Very moist and dense. My Dad tasted the rum but not the coffee. I tasted the coffee but not the rum. I used espresso and it had an intense espresso flavor when it was warm. Cake was gone in two days so I'm not sure how long it would have stayed yummy.

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Reviewer:

heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

Reviewed: Jun. 28, 2010

awesome cake!

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Reviewer:

coley

Reviewed: Jul. 1, 2009

Great chocolate cake! Very moist and rich, one of my favorite chocolate cakes. I dusted the pan with cocoa powder and topped with strawberries. I'm pretty picky about chocolate cake, and this is definitely a keeper!

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Caracola

Cooking Level: Intermediate

Reviewed: Jun. 23, 2009

This was deeelishuuuusss. I made for father's day and he loved it, wish I'd thought of the cherries though! Followed the recipe, no changes. Topped with strawberries. I was really worried about how runny it was even though I'd read another submitter had mentioned it but came out fine. This is a keeper and I plan on doing it for 4th July if we can wait that long! Thank you sooo much.

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Reviewer:

tizech

Reviewed: May 5, 2009

OMG!!! This is one of the best cakes I have ever made and fairly easy too. I used Captain Morgan spiced rum. It is moist and chocolatey. Many kudos to you.

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Reviewer:

vicnmary45

Reviewed: Jul. 13, 2008

Thank you thank you! I found this recip originally in a book of southern recipes and fell in love. Unfortunately over the course of several moves I lost the cookbook and for the life of me couldnt remember the exact amounts. I thought it lost forever until I came across this. Exactly the way I remember it except I always made it with Jim Bean, and instead of flour I dust my bundt pan with cocoa powder. I also always let it cool completely in the pan set up on a wire rack before trying to turn it out. Usually that will keep it from sticking but if not I slice it up, arrange them nicely and dust a little powder sugar on top.

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Reviewer:

Melissa H.

Cooking Level: Intermediate

Reviewed: Jun. 29, 2008

This cake is wonderfully moist and very good. It's great with a semi-sweet chocolate and rum glaze.

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Reviewer:

Teri

Reviewed: Feb. 14, 2008

Excellent cake! I made it for a Valentines day treat. I didn't have dark rum, so I used light. Also I had semi-sweet chips, so I used those instead of unsweetened. It came out great! I also invented a fabulous glaze for it after looking in my cupboards: to one cup of powdered sugar add 1/2 t imitation maple extract (gives it a great caramel color), 1 t. rum, and enough cream to give it the desired consistency. It's so sinfully good!

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Reviewer:

PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

Reviewed: Aug. 10, 2007

I liked this recipe. It is thicker than sponge cake but not as dense or sweet as original mud cake. I followed the recipe to the letter except for increasing the amount of rum to 1/3 cup. Initially I was concerned about the runniness of the batter and thought maybe the amount of coffee mixture was way too much but it turned out quite nice. Baking time took about 15-20 minutes longer than stated and I did increase the temperature to 180 otherwise would have been in the kitchen all day! I let the baking pan rest for about 15 minutes before turning out the cake and it came out without breaking except for a small portion on the top, which I covered up with frosting anyway. Hubby loved it - he loves anything with chocolate - nice served with dollops of thick cream. I will make this again

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