CHOCOLATE RUM CAKE
Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.
Provided by Steve P.
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
- Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
- Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
- Shake out any excess crumbs and set aside.
- Sift together the flour, baking soda and salt, set aside.
- Melt chocolate in a small double boiler or microwave on low setting.
- Set aside to cool slightly.
- In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
- Add cold water to the 1 1/2 cup line.
- Add 1/2 cup of dark rum. Set aside to cool completely.
- In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
- Add the eggs one at a time, beating until smooth.
- Add chocolate and beat to mix well.
- Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
- Scrape the bowl with a spatula, and beat until smooth.
- Pour into pan, smooth the top to make level.
- Bake for 1 hour 10 minutes.
- Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
- Cool in the pan for 15 minutes, then cover with a rack and invert.
- Remove the pan.
- Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
- Leave the cake on the rack to cool.
- The cake can be served plain, or it is delicious with coffee flavored whipped cream.
CHOCOLATE BACARDI RUM CAKE
Steps:
- Preheat oven to 350 (F).
- Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in large bowl.
- Blend well, then beat at medium mixer speed 2 minutes.
- Turn into prepared pans.
- Bake 30 minutes or until cake tests done. Do not underbake.
- Cool in pans 10 minutes.
- Remove from pans, finish cooling on racks.
- For filling, combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl.
- Blend well at high speed for 4 minutes, until light and fluffy (makes 4 cups).
- Split layers in half horizontally.
- Stack. Spread 1 cup filling between each layer and over top of cake.
- Keep cake chilled and serve cold.
Nutrition Facts : Calories 464 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GOLDEN BACARDI RUM CAKE
A delicious cake that I know you will love, and is quite simple to make, the glaze is so delicious!! Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 325°F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
- Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
- GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
- TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.
Nutrition Facts : Calories 594.7, Fat 30.9, SaturatedFat 9.2, Cholesterol 80.2, Sodium 466.4, Carbohydrate 63.9, Fiber 1.4, Sugar 43.8, Protein 5.1
BACARDI RUM CAKE
Make and share this Bacardi Rum Cake recipe from Food.com.
Provided by Eric C
Categories Dessert
Time 1h30m
Yield 1 Cake, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Cake:.
- Grease heavily & flower 10" tube or 12 cup bundt pan.
- Sprinkle chopped nuts over the bottom of pan.
- Mix all ingredients together.
- Pour batter over nuts.
- Bake for 1 hour.
- Cool.
- Invert on serving plate.
- Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
- Glaze:.
- Melt butter in sauce pan.
- Stir in water & sugar.
- Boil for 5 minutes stirring constantly.
- Remove from heat.
- Stir in Rum.
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