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Chocolate Rum Cream Cake

Serves 10

1/4 C soft margarine

1/2 C plus 3 I sugar, divided
1-1/2 C cake flour, sifted
1-1/2 tsp baking powder
1/4 tsp salt
2/3 C skim milk
1 tsp rum extract
2 egg whites, room temperature

Cream Filling
1/2 C sugar
5 tsp cornstarch
1/8 tsp salt
1-1/2 T unsweetened cocoa
1-1/4 C skim milk
1 egg, lightly beaten
1/2 tsp rum extract

2 T sugar
1-1/2 T unsweetened cocoa
3/4 tsp cornstarch
1/3 C skim milk
1/2 tsp rum extract

Cake: Cream margarine; slowly add 1/2 C sugar, beating at medium speed with an electric mixer until fluffy, about 5 minutes. Combine flour, baking powder, and salt; beat into creamed mixture in thirds, alternating with the milk. Blend in rum extract. Set aside. Beat egg whites until foamy. Gradually add 3 T sugar and continue to beat to form stiff peaks. Gently fold into batter.

Pour into a nonstick 8-inch cake pan. Bake at 350° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before removing from pan; cool completely on a wire rack.

Cream Filling: Mix sugar, cornstarch, salt, and cocoa. Slowly stir in milk until
well blended. Bring to a boil over medium heat. Cook 1 minute, stirring constantly; set aside. Very slowly stir one-fourth of the hot milk into the egg. Pour the egg mixture into the remaining hot milk and continue to cook until it thickens, about 3 minutes. Stir in rum extract. Pour the cream filling into a bowl and chill for at least 3 hours.

Glaze: Mix sugar, cocoa, and cornstarch. Slowly stir in milk until well blend-
ed. Bring to a boil over medium heat. Boil 1 minute, stirring constantly. Mix in
rum extract.

Final Assembly: Cut the cake in half horizontally. Spread Cream Filling over the bottom half; cover with top half. Spread Glaze over top cake layer. Refrigerate for 3 hours before serving.


  • Almond, orange, coconut, or vanilla extract can be substituted for the rum extract.
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