Rum Tweed Cake

• 1 box (about 18 Oz.) White Cake Mix
• 2 whole Eggs
• 1/4 cups Canola Oil
• 2 Tablespoons Instant Coffee Powder
• 6 Tablespoons Golden Rum
• 1-1/4 cup Milk
• 2 ounces, weight Semi Sweet Chocolate Grated, Divided
• 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Whipped Cream

1. Blend the cake mix, eggs, oil, coffee powder, rum and milk together on medium-low speed for 5 minutes. Then fold in 1 ounce of the grated chocolate.
2. Bake in two round layer cake pans according to cake mix instructions on box.
3. Once cooled, cut the top off of one of the cakes 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 use as much as you like) and sprinkle the remaining 1 ounce of grated chocolate on top.

white cake mix, eggs, ubc, coffee powder, golden rum, milk, sweet chocolate, cream

Taken from tastykitchen.com/recipes/desserts/rum-tweed-cake/ (may not work)