Mexican Chocolate Rum Cake
                      w/ chocolate mousse rum frosting
                        

Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs
2 cups flour
1 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp brown nutmeg
1 tsp cinnamon
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract

                     Mousse Frosting

Ingredients:
2 cups whipping cream
1 cup powdered sugar
1 cup cocoa
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 cup dark rum

Directions:
-Beat butter until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beat each egg until blended before adding the next egg.
Add rum, beat until blended.
-Combine flour, cocoa, baking powder, baking soda, salt, nutmeg and cinnamon. Add to sugar mixture alternately with hot water, beginning and ending with dry things. Beat at low speed until blended after each addition. Stir in extracts.
-Pour intotwo greased and floured 9 inch round kickpans. Bake at 350 for 27 min. It will test not quite done. Cool in pans on rack fot 10 min. Remove from pans and then cool completely.
-Spread one cup frosting between layers; frost top and sides with the rest. Cover and chill 8 hours. Store in fridge.

Frosting Directions:
-Beat whipping cream until foamy. Gradually add powdered sugar, cocoa and extracts, beating until blended. Add rum, beat untill thick and smooth.



*Decorate anyway you like. I used a potato peeler and peeled a chocolate bar for chocolate sprinkles. I topped with blue berries and whipped cream