Last week Dan celebrated his 29th birthday and in true Rosemond-Hoerr fashion the partying started on Thursday and  continued through lunch today. Our dear friends came into town from across the country and we ate, ate, drank, ate some more, and ate. It was so much fun, one of the best weekends we’ve had with friends ever. I didn’t want anyone to leave, I need to steal them all and convince them to move to Wilmington. 

Dan’s request for his birthday cake was a rum and coke cake- a coca cola cake with a rum icing. It was easy as could be and the perfect end to an evening that involved char broiled oysters, three rounds of ribs, pork roast, and heaps of other snacks. And Dan seemed to love it, which is the only measure of success that I need. Happy Birthday, love!

Rum and Coke Cake

2 cups plain flour
2 cups sugar
2 sticks butter
3 tablespoons cocoa
1 cup cola
1/2 cup buttermilk
2 whole eggs beaten
1 tsp. soda
1 tsp. vanilla
1 bag large marshmallows or 2 cups mini marshmallows

icing:

4 cups powdered sugar
1/4 cup rum
2 sticks butter, softened

Combine sugar and flour in mixing bowl. Heat butter, coca-cola and cocoa to boiling and pour over flour and sugar mixture, mixing thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows. Mix well.

Grease and flour two 9″ round cake pans. Divide the powder between the two pans and bake at 350F for 35-40 minutes. Transfer to cooling rack.

While cake is still hot combine butter and powdered sugar in the mixer, blending until smooth. Add rum, a little at a time, until an icing forms. While the cake is still warm transfer the one layer to a plate and ice the top. Stack the second layer on top and spread the remaining icing over the cake. Serve and enjoy!