Rum drizzled chocolate neapalitin cake

       Funny thing about me, I love to cook, as if that isn't obvious.  I will, and do frequently, get up at 5am to smoke a pork butt for dinner. I will spend countless dollars formulating a new, crazy idea for a recipe. I will, and do, invite people over simply so I can cook for them. I equally enjoy the work involved, and sitting down and enjoying the benifits.

       Here's the odd part, I enjoy sweets/desserts as much, if not more than the meal. Yet, for some reason, I don't really enjoy making them.  Probobly because when I do cook, the meal consumes all my time. Needless to say when I do make desserts,  it's usually not from scatch.  As I see it thats o.k., with a little creativity,  you too can make an outstanding dessert!

         INGREDIENTS:
1 Chocolate cake mix and ingredients requested on box
1 Container fresh strawberries
1 Container fresh blueberries
1 Container fresh blackberries
1 Container fresh red raspberries
1 Container cool whip
1 Bottle raspberry,  coconut,  or golden rum

        HARDWARE:
1 loaf pan

         Make cake mix as directed on box. Butter and flour loaf pan. Bake in loaf pan until done, about 20 minutes.

         After cake comes out of oven, allow to cool. Drizzle the rum over the cake. The trick 

To this is to put your thumb over the top of the bottle so you can controlbhow much comes out. Were just adding flavor here, not getting anyone drunk!!

         Elice the cake to the thickness of thin sandwich bread. Top with cool whip, and berries. Add another slice, top with a dollop of cool whip, and a few more berries.