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How To make Bacardi Rum Chocolate Cake
1 Package chocolate cake mix (
-2 layer size) 1 Jell-o chocolate instant pud
-ding mix (4 serving) 4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling 1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pud
-ding mix (4 serving) 1 Dream whip topping mix
Fat grams per serving: Approx. Cook Time: 30mn Preheat oven 350F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light anf fluffy. Makes 4 cups.
How To make Bacardi Rum Chocolate Cake's Videos
Rum Cake Recipe: Quarantine Baking
After 10 years, I decided to pay a visit to my father's old rum cake recipe. This video is dedicated to him.
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Rum And Raisin Chocolate Mousse Cake 朗姆葡萄巧克力慕斯蛋糕
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Ingredients for sponge cake （海绵蛋糕）:
4 eggs - grade A （鸡蛋）
90g caster sugar （细砂糖）
100g plain flour（普通面粉）
20g cocoa powder （可可粉）
50g Melted butter （溶化牛油）
50ml milk（牛奶）
Dark Chocolate Mousse （黑巧克力慕斯）:
100ml milk （牛奶）
2 egg yolks （蛋黄）
40g caster sugar （细砂糖）
160g dark chocolate （黑巧克力）
3 tsp gelatine（鱼胶粉）
60ml water（水）
300g dairy whipping cream （动物性鲜奶油）
80g raisins （葡萄干）
40ml Rum （朗姆酒）
Syrup （糖浆）：
1 tbsp caster sugar （细砂糖）
1 1/2 tbsp hot water （热水）
25ml Rum （朗姆酒）
Let's Cook- Bacardi Rum Cake With Chocolate Chips (Part 1)
Recipe:
preheat oven 325 degrees
1 boxed yellow cake mix
1 package instant vanilla pudding
4 large eggs
1/2 cup small chocolate chips
1/2 cup water
/2 cup canola oil
1/2 cup rum
combined ingredients bake 45 minutes
Brad Willett- Cameraman
How to Make Easy RUM CAKE with CARAMEL BUTTER RUM GLAZE ~ perfect adult holiday desert
This super moist rum cake drenched and topped with a buttery caramel rum glaze will literally blow your mind.
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Ingredients Used
For the cake
1 box Duncan Hines yellow cake mix
1 pk (3.4oz) instant vanilla pudding mix
1/3 cup unsalted butter melted
1/3 cup vegetable oil (adds a lot of moisture)
1 tsp vanilla extract
1/2 tsp coconut extract
4 egg @ room temp
1/2 cup buttermilk @ room temp
1/2 cup dark rum
1/4 tsp All spice
For the caramel butter rum glaze
1/2 cup rum
1 stick (1/2 cup) salted butter
1 cup brown sugar (white will work too)
1 tsp vanilla extract
1/2 cup heavy whipping cream
Bake @350 F for 35-40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Refrigerate overnight or let sit for at least 4-6 hours to absorb that good rum glaze! Serve with a cold dollop of more rum glaze! Mmmmm… Enjoy!
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My viral jiffy cornbread hack
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How to Make Classic Rum Cake | MyRecipes
Get the recipe:
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar
Caribbean Rum Cake | King Arthur Flour
Incredibly moist and rich, this golden Bundt cake is both striking in looks and taste. With a rum-infused batter and a sweet, syrupy rum-flavored glaze, every bite of this gorgeous dessert is soaked in rum flavor. It’s a wonderfully modern take on a classic, traditional cake. Visit the recipe to get started: