2 cups butter, melted
2 cups white sugar
2 1/2 cups packed light brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 (17 ounce) can vanilla flavored cake mix
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (1 ounce) square unsweetened chocolate, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter or margarine, brown sugar, brown sugar, eggs, vanilla extract and cake mix until smooth. Beat in flour, baking soda, salt, cinnamon, and nutmeg. Mix in chocolate. Cut milk chocolate into cubes.
Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the preheated oven.
I made this cake for a church function and it was a hit - I only used ww pastry flour and used 2 tsp. sugar. I did omit the rum and only used sweetened condensed milk. I placed the dried cranberries in the bottom of each cupcake pan and forced them to cool before removing the parchment paper and filling each cupcake cup with a scoop of frozen cranberries. I then filled each cupcake with a scoop of powdered sugar and rolled in the wet cranberries, still in the cupcake batter. I had to bake for an hour longer than suggested - I used a 10 minute baking time. The powdered sugar was still too sweet to eat with berries, I'll leave it out entirely - this cake is too sweet for my taste. Glad I took the suggested step of cooling the cake before eating it, as otherwise great cupcakes! I also had to bake for 1 hour beyond the stated time, but that
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