Rum Angel Dessert Food

CHOCOLATE RUM DESSERT

Steps:

• Melt the chocolate in a double boiler over gently boiling water.
• Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
• Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
• Remove from heat and add the rum, almond extract and nutmeg.
• Beat the egg white until stiff peaks form.
• Gently fold into the chocolate mixture.
• Spoon into stemmed glasses or demitasse cups and chill.
• When ready to serve, top with whipped cream and garnish with chocolate curls.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

EASY NO BAKE ANGELS' RUM CAKE

Steps:

• Whip cream.
• Fold in crumbled chocolate bars and rum.
• Cut cake in half, horizontally.
• Spread bottom half with whipped cream mixture.
• Place top half of cake onto bottom half.
• Cover cake with remaining whipped cream mixture.
• Be sure to fill centre hole.
• Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.

20 EASY RUM DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rum dessert in 30 minutes or less!

RUM ANGEL DESSERT

Steps:

• Cut angel cake into 3 layers.
• Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.
• Lastly, add flavouring, mix well and spread between layers.
• Let stand in refrigerator 3-4 hours or overnight.
• Ice with whipped cream.
• Keep refrigerated.
• - sherry or brandy can be used instead of rum, if preferred.

BUTTER-RUM POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.