Rum cake
It has been mentioned that i did not post the recipe for the rum cake. An accidental oversight I assure you.
The Rum cake is actually an augmented cake mix. Mema, my maternal grandmother, taught me this trick. Take a Duncan Hines cake mix then throw away the directions. In this case it is a devil's food cake mix. Then the crazy starts.
Rum cake
1 Duncan Hines devils food cake mix (disregard the directions on the box you won't be using them)
1 small box instant chocolate pudding
4 eggs large
8 oz sour cream
1 stick butter room temp
1/2 cup vegetable oil
3 Tbs dark rum
In a large bowl combine eggs, sour cream, butter and oil. mix on low speed til well combined. Add pudding and cake mixes slowly as you continue to mix.
When the batter is well combined add rum. turn the mixer to medium high and mix for 2 minutes.
Prepare cake pans. Butter two 8 inch round cake pans then dust with coco powder. If flour is used to dust the pans in this case it will discolor the sides of the cake and will show as only the tops of each layer are frosted.
Divide the batter evenly between the two pans. Bake at 350 degrees for 30 to 37 minutes. a tooth pick inserted into the middle of the layer should come out clean. (in my oven it takes the full 37 minutes)
Cool the cakes for 10 minutes in the pans then remove from the pans and cool completely before soaking and frosting.
While the cakes cool make the frosting.
Coconut Pecan icing
1 cup sugar
1 cup cream
3 large egg yolks
1 stick butter diced
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
3 Tbs dark rum
In a medium sauce pan combine first four ingredients. Cook, STIRRING CONSTANTLY, over medium heat until the mixture is thickened and bubbling slightly. reduce the heat to low and cook stirring all the while for 2 minutes.
Remove from the heat and stir in coconut, pecans and rum. Set aside to cool.
While icing is cooling prepare the layers. If the layers have mounded too much on top use a serrated knife to level them off. Turn each layer top side down on a plate and douse layer with 3 Tbs dark rum.
Place the first layer on a cake plate (still bottom up) and top with half the icing. Cover only the top. the sides are exposed on this cake. stack the second layer and use remaining icing to cover the top.
This cake is best when allowed to marinade for 24 hours.
Note 1: The icing for this cake is not hard but it is a little tricky. If you look away it can burn.
Note 2: this cake is not for children. Alcohol is present!
The Rum cake is actually an augmented cake mix. Mema, my maternal grandmother, taught me this trick. Take a Duncan Hines cake mix then throw away the directions. In this case it is a devil's food cake mix. Then the crazy starts.
Rum cake
1 Duncan Hines devils food cake mix (disregard the directions on the box you won't be using them)
1 small box instant chocolate pudding
4 eggs large
8 oz sour cream
1 stick butter room temp
1/2 cup vegetable oil
3 Tbs dark rum
In a large bowl combine eggs, sour cream, butter and oil. mix on low speed til well combined. Add pudding and cake mixes slowly as you continue to mix.
When the batter is well combined add rum. turn the mixer to medium high and mix for 2 minutes.
Prepare cake pans. Butter two 8 inch round cake pans then dust with coco powder. If flour is used to dust the pans in this case it will discolor the sides of the cake and will show as only the tops of each layer are frosted.
Divide the batter evenly between the two pans. Bake at 350 degrees for 30 to 37 minutes. a tooth pick inserted into the middle of the layer should come out clean. (in my oven it takes the full 37 minutes)
Cool the cakes for 10 minutes in the pans then remove from the pans and cool completely before soaking and frosting.
While the cakes cool make the frosting.
Coconut Pecan icing
1 cup sugar
1 cup cream
3 large egg yolks
1 stick butter diced
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
3 Tbs dark rum
In a medium sauce pan combine first four ingredients. Cook, STIRRING CONSTANTLY, over medium heat until the mixture is thickened and bubbling slightly. reduce the heat to low and cook stirring all the while for 2 minutes.
Remove from the heat and stir in coconut, pecans and rum. Set aside to cool.
While icing is cooling prepare the layers. If the layers have mounded too much on top use a serrated knife to level them off. Turn each layer top side down on a plate and douse layer with 3 Tbs dark rum.
Place the first layer on a cake plate (still bottom up) and top with half the icing. Cover only the top. the sides are exposed on this cake. stack the second layer and use remaining icing to cover the top.
This cake is best when allowed to marinade for 24 hours.
Note 1: The icing for this cake is not hard but it is a little tricky. If you look away it can burn.
Note 2: this cake is not for children. Alcohol is present!
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