Part I Bacardi Pineapple Cake With White Chocolate And Caramel Buttercream Food

CARAMEL PINEAPPLE CAKE

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

CARAMEL BUTTERCREAM LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
• Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
• Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
• Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
• Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.

CHOCOLATE CAKE WITH SALTED CARAMEL AND WHITE CHOCOLATE BUTTERCREAM

Steps:

• Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes.
• Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy.
• Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps.
• Grease three 6-inch cake pans with nonstick cooking spray. Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes
• Let cool slightly, then remove the cakes from the pans. Cool the cakes in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate Buttercream.
• Add the sugar to a small saucepan fitted with a lid. Pour in the coffee and stir. Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves. Turn off the heat. Cover immediately and let cool for 15 minutes.
• Put the white chocolate chips in a metal bowl. Bring the granulated sugar and 3 cups water to a boil in a large saucepan. Reduce the heat. Mix the cornstarch with 1 cup of water in a small bowl to combine. Stir it into the sugar mixture. Bring to a boil. Pour the sugar mixture over the white chocolate. Stir by hand with a whisk to combine. As mixture cools, stir 2 more times over the next 40 minutes. Let cool to room temperature.
• Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy.
• Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat. Cook, stirring, until thickened.

PART I: BACARDI PINEAPPLE CAKE WITH WHITE CHOCOLATE AND CARAMEL BUTTERCREAM

Steps:

• To prepare cake: Mix flour, graham crumbs, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk and rum. Add vanilla. Mix until blended; add remaining flour, milk and rum, and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans. Bake at 350 degrees for 25 to 35 minutes, or until cake springs back when lightly touched near center. For the pineapple rum syrup: In a 1-cup measuring cup, combine rum, hazelnut or vanilla syrup and reserved pineapple juice (from the crushed pineapple used in the pineapple filling). Set aside. For the pineapple filling: In a small saucepan, over medium to medium-low heat, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1 tablespoon butter and 1 1/2 cups drained crushed pineapple (reserving juice for rum syrup), dash salt. Cook, stirring constantly, until thick and clear. Cool before using. For instructions for caramel sauce, buttercream frosting base and cake assembly, see PART II.

ORIGINAL BACARDI RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
• 2. Sprinkle nuts on the bottom of prepared pan.
• 3. In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
• 4. Spoon the batter over nuts and smooth with back of spoon.
• 5. Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
• 6. Remove cake from pan and place on wire rack to cool completely.
• 7. GLAZE
• 8. In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum. Remove from heat.
• 9. Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.

PART II: BACARDI PINEAPPLE CAKE WITH WHITE CHOLOLATE AND CARAMEL BUTTERCREAM

Steps:

• For the caramel sauce: Melt butter and brown sugar and boil for 2 minutes, then add the milk. Let the mixture come to a boil again, then stir in vanilla. Let sit until room temperature. Stir in confectioner's sugar. For the buttercream frosting base: Melt the white chocolate pieces in double boiler or microwave oven until completely smooth. Set aside. Combine butter and shortening in a mixer and then add sugar alternately with the cream and rum and vanilla. Stir in the salt, then add the melted white chocolate. Add the caramel sauce to the buttercream and mix well. To assemble the cake: Split the two layers, horizontally, with a serrated knife. Brush each layer liberally with the pineapple rum syrup, using a pastry or BBQ basting brush. Spread the bottom layer with one third of the pineapple filling. Top with the second layer, brush with more syrup (if there is any left), then spread with one third of the pineapple filling. Top with the third layer, brush with more syrup, top with remaining filling. Add the last layer then frost assembled cake with the white chocolate caramel buttercream frosting, making decorative swirls on trop. Garnish with melted white chocolate. Per serving based on 12 servings: 855 cal.; 4 g pro.; 113 g carb.; 40 g fat (22 sat., 12 monounsat., 5 polyunsat., 1 other); 108 mg chol.; 377 mg sod.; 1 g fiber; 95 g sugar; 41 percent calories from fat.