Decadent Chocolate-Rum Cake

2 cups flour

2/3 cup unsweetened cocoa powder

1 1/4 tsp.'s baking soda

1/4 tsp. baking powder

1/2 tsp. salt

2/3 cup butter at room temperature

1 2/3 cup sugar

3 large eggs

1 tsp. vanilla extract

1 1/2 cups milk

1/4 cup dark rum

Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. Gradually add the flour mixture, alternating with milk, until blended. Stir in the rum. Pour into prepared pans, (I used a bundt pan) and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.

Frosting:

1 box (16 0z.'s) confectioners sugar

1 stick butter or margarine (softened)

4 heaping teaspoons cocoa

1/3 cup hot coffee

1 tbs. dark rum

Mix sugar, butter, and cocoa in medium bowl. Beat till smooth. Stir the rum into the hot coffee and slowly add coffee, adding a little at a time, until desired consistency. Divine!