Mini Rum Cakes Food

MINI RUM CAKES

Mini Rum Cakes image

My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. -Dona M. Hoffman, Addison, Illinois

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon rum extract
6 individual round sponge cakes
1-1/2 cups whipped topping
Fresh or frozen raspberries

Steps:

In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set. , Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.

Nutrition Facts : Calories 238 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 320mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

MINI CHOCOLATE RUM CAKES

Mini Chocolate Rum Cakes image

Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup fat-free buttermilk
2/3 cup vegetable oil
1/2 cup dark rum
3 eggs
1 1/2 cups miniature semisweet chocolate chips
6 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1 tablespoon dark rum
4 oz white baking chocolate bars or squares, chopped

Steps:

Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg

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