Ingredients
- Coffee Syrup:
- 2 cups flour
- 1 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 1/2 cup shortening
- 1 cup milk
- 2 eggs
- 1/2 cup sugar
- 1/2 cup hot water
- 2 - 3 tsp instant coffee
- Rum Cream Filling:
- 1/3 cup flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 1/2 cup milk
- 2 eggs, slightly beaten
- 2 Tbsp butter
- 2 tsp rum flavouring (or 2 Tbsp rum)
- Whipped Cream Frosting:
- 1 cup whipping cream
- 1/4 cup icing sugar
- reserved rum filling
Preparation
Step 1
Grease and flour 2 8" round pans. In large bowl, combine all cake ingredients. Blend till moistened. Beat 3 minutes, scraping bowl. Pour into pans. Bake 30 - 35 mins at 350 degrees F. With a fork make pricks about 1" apart in each layer; spoon Coffee Syrup over layers. Cool 15 mins. Carefully remove from pans. Cool completely. Fill with Rum Cream Filling; frost with Whipped Cream Frosting. Chill until served.
Coffee Syrup: In small saucepan, bring all ingredients to a boil. Boil for 4 mins.
Rum Cream Filling: In medium saucepan, combine flour, sugar and salt. Gradually stir in milk until thoroughly blended. Cook over medium heat, stirring constantly, until thickened and mixture boils. Remove from heat. Stir some of the hot mixture into eggs, add to mixture in saucepan and cook till thick, stirring constantly. Add butter and rum. Blend, cover and cool. Reserve 3/4 cup for frosting.
Whipped Cream Frosting: Beat cream and sugar till thickened. Fold in reserved filling.