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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spice Cake with Rum Caramel Sauce Recipe

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This recipe for Spice Cake with Rum Caramel Sauce is from Treasures from the Galley, 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:  
1 pkg. Duncan Hines® Moist Deluxe Spice Cake Mix (Butterscotch pudding)
¾ c. prepared caramel topping
1 tbsp. rum or water
1 tsp. ground cinnamon
½ c. milk chocolate English toffee chips
whipped cream
Directions:
Directions:
Preheat oven to 350ºF. Grease and flour 13x9 pan. Prepare and bake cake as directed. Cool cake 10 minutes. Combine topping, rum and cinnamon in small bowl. Spread over warm cake. Top with chips. Serve warm with whipped cream, if desired.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I love Heath Bar English toffee candy and that, along with the rum, make this cake yummy!

 

 

 

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