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This Chocolate Rum Cake with a creamy Peanut Butter Chocolate Icing and an ice-cold cup of milk (my husband actually puts a glass in the freezer to get it extra cold before the milk is poured in!) definitely satisfies that occasional, overpowering craving for something sweet and delicious!  This chocolate rum cake was a favorite at the restaurant and my family loves it too. The base is a devil’s food cake mix and then the magic happens from there.  From the rum to the hint of peanut butter in the icing, it is a cake worth serving.

Coconut Rum Chocolate Cake with Peanut Butter Chocolate Icing

Yield = 2 – 9 in. round cakes



Preheat the oven to 350 degrees.  Spray two 9 inch round cake pans with cooking spray.  In a mixing bowl, mix the package of cake mix, the pudding mix, the ¾ cup of water, and the ¼ cup of rum with the ½ cup canola oil.  You can use any flavor of rum that you want. I often use vanilla but the occasional coconut rum ends up in this recipe. Add the eggs to the mixture and continue to mix well.  Fold in the cup of chocolate chips. Divide the mixture evenly between the two prepared cake pans. Place in the preheated oven for 25-30 minutes or until the center of the cake is done.  Remove from the oven and let stand for 5 minutes. Remove cakes from pans and place them on cooling racks to cool completely before icing them.

For the Icing:  Mix the TBS of peanut butter, the stick of softened butter, the package of softened cream cheese, and the cocoa powder together.  Add the tsp of vanilla. Then continue to mix while slowly adding the 4 cups to powdered sugar (otherwise, you make a BIG mess).  

Frost the cakes, sprinkle some powdered sugar on top, and serve with some cold milk!  For the video on how to make this cake go to @simplymauriekay on Instagram to view the IGTV. For another restaurant and family favorite please try my Hummingbird Cake!


Maurie Kay

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