Instructions:

Jamocha Rum 'n' Butter Cake

Yield: 10 servings

1 (18.25 ounce) box devil's food cake mix, with pudding in the mix
1 tablespoon instant coffee
1/2 cup water
1/2 cup granulated sugar
2 tablespoons butter
1/2 cup rum

Frosting
1 package chocolate fudge frosting mix
1 tablespoon instant coffee powder
2 cups whipping cream
1 large Hershey chocolate candy bar

Add coffee powder to cake mix, and bake according to directions on package in 13 x 9-inch pan. While cake bakes, combine water, sugar, butter and rum in a small pan. Heat until sugar is dissolved and butter is melted. Spoon over hot cake until all liquid is absorbed. Cool cake completely before frosting.

Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill 15 minutes in refrigerator. Beat until thickened. Top cake with mixture and garnish with shaved Hershey bar.