Growing up nearly every member of our family chose either Rum Tweed or Black Forest Cake for their birthday. Rum Tweed seems to be the all time favorite now and I find myself making it for every birthday. I have no idea where my mom got the recipe from, but it’s amazing and tastes even better on the second or third day.
Rum Tweed Cake
1 box white cake mix
1/4 cup oil
2 tbsp instant coffee powder
4-6 tbsp golden rum (just depending on how strong you want the flavor)
1 1/4 cup milk
2 oz semi-sweet chocolate, grated
500ml whipped cream
Blend the cake mix, eggs, oil, coffee powder, rum and milk together on medium low speed for 5 minutes. Then fold in 1oz of the grated chocolate.
Bake in two round layer cake pans according to cake mix instructions on box.
Once cooled, cut the top off of one of the cake to make it level. Layer on some whipped cream and place the second cake on top. Ice the whole thing with the remaining whipped cream (or as much as you like) and sprinkle the second amount of grated chocolate on top.