"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rum Molten Buttered Cake Recipe

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This recipe for Rum Molten Buttered Cake, by , is from Our Family Favorites Recipes 2nd Edition, 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!

Contributor:  
Contributor:  
John & Jennifer Warnas

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. graham cracker crumbs
1/2 cup butterscotch chips (3 oz)
1/3 cup butter or margarine
2 whole eggs
1 egg yolk
1/4 tsp. rum extract
1/3 cup packed brown sugar
1/3 cup all-purpose flour

Directions:
Directions:
Heat oven to 400F. Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto the bottom and around the side of each cup. In a 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes. Meanwhile, in a large bowl, beat whole eggs, egg yolks, and rum extract with a wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on the cookie sheet with sides. Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand for 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place an individual dessert plate upside down over the top of each cup; turn plate and cup over. Remove cup. Serve warm.

 

 

 

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