Cinn Ful Fudgy Rum Pudding Cake Food

CINN-FUL FUDGY RUM PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine 3/4 cup sugar, flour, cocoa, baking powder, cinnamon, cloves and salt.
• Stir in milk, melted butter and vanilla, beating until smooth.
• Pour batter into an ungreased 9-inch squre baking pan.
• Stir together remaining 1/2 cup sugar, brown sugar, remaining 1/4 cup cocoa and cinnamon.
• Sprinkle this evenly over batter in baking dish.
• Combine hot water and rum; pour this over top of sugar-cocoa mixture in dish; do not stir.
• Bake 35 to 40 minutes at 350 degrees F until center is almost set.
• Remove from oven and let stand 15 minutes.
• Serve, spooning sauce from bottom of pan over top.
• Delicious with vanilla ice cream or whipped cream!

CANELAZO - SPICED CINNAMON RUM DRINK

Steps:

• Bring the water, sugar, lime juice, salt, cinnamon sticks and cloves to a boil. Simmer for 5 to 10 minutes.
• Remove from the heat, and stir in the orange juice. Add the aguardiente or rum (to taste).
• Reheat, without boiling. (If it boils, the alcohol will boil away). Strain and serve hot.

WARM AND FUDGY RASPBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
• In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon; pour into baking dish.
• In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed.
• Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny).
• Pour over brownie batter.
• Swirl mixtures slightly with a spoon or tip of knife for marbled design.
• Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
• Warm jar of fudge topping as directed on label.
• Pour evenly over cake, spreading to cover if necessary.
• Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs.
• Serve with ice cream if desired.

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.