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"Hunger is the best sauce in the world."--Cervantes

Rum Cake Recipe

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This recipe for Rum Cake is from 2 Sisters Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
Duncan Hines yellow cake mix
1 grated orange peel
1/2 cup rum or 2 tsp. rum flavor
BETWEEN LAYERS:
2 cups heavy whip cream
1/4 cup confectioner sugar
dash of salt
FROSTING;
6 sq. semi sweet choc. melted
3 T. hot water
1 1/2 cup confectioners sugar
3 eggs
1/2 cup butter
walnuts
Directions:
Directions:
Mix cake mix as directed on box.
Add to cake mix greatened orange peel (can substitute 1 T. dried orange peel if you do not have real oranges) mix well. I ADD 2 TSP OF RUM FLAVORING TO CAKE MIX.
Bake cake in 2 round 9" cake pans as directed on box.
Turn cakes out on wire rack to cool. split each layer in half. Baste each layer with 2 Tablespoons of rum, 1/2 cup rum altogether. IF I PUT RUM FLAVOR IN CAKE I DO NOT BASTE RUM ON LAYERS.
BETWEEN LAYERS: Whip cream, salt & 1/4 cup confectioners sugar till stiff. Frost between layers.
FROSTING: Melt choc., add 3 T. hot water, blend.
Add 1 1/2 cups conf. sugar mix on low speed until blended.
Add 3 eggs 1 at a time, mix till blended.
Add 1/2 cup butter and mix till smooth.
Frost cake with choc. frosting. Top with walnuts.
keep refrigerated.
Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
A holiday tradition. It is not a real sweet cake.

 

 

 

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