How To make Drunken Casserole Cake
4 Eggs; separated
1/2 c Sugar
1 c Flour
1 ts Baking powder
1/4 ts Salt
1/3 c Butter; melted
1 ts Vanilla extract
H SAUCE 2 c Sugar
2 c Water
1/2 c Rum, brandy or sherry
Toasted, chopped almonds or -toasted shredded coconut -for topping. Beat egg whites till stiff and add 4 tablespoons sugar. Beat egg yolks with remaining sugar and add to egg whites. Fold in dry ingredients and add melted butter and vanilla. Pour into a 2-quart casserole. Bake at 375 degrees for 30 minutes. Remove from oven and make holes in the top with an ice pick. Pour sauce over warm cake. Sauce: Boil sugar and water until soft ball stage. Remove from heat and add rum. Pour sauce over cake and before all the liquid is absorbed, sprinkle with almond or coconut. NOTE: Good served warm or at room temperature the second day. Formatted for MM by Pegg Seevers -----
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Here is the Rum Cake recipe:
Cake
1 box yellow cake mix
4 ½ oz. box instant vanilla pudding
¼ cup vegetable oil
¼ cup rum, light, dry (Porto Rican)
4 large eggs
Walnuts – crushed to cover bottom of pan
Mix 1st 5 ingredients & beat well
Add eggs one at a time, beating well after each addition
Grease & flour Bundt pan
Sprinkle nuts & pour batter
Bake 1 hour at 325 degrees Fahrenheit
Prepare glaze 15 minutes before cake is done
Rum Glaze
1 cup sugar
½ cup butter
½ cup rum
¼ cup water
Combine ingredients in sauce pan & boil gently for 1 minute
Remove cake from oven
Poke holes in cake with ice pick (or chopstick)
Pour glaze over cake while still warm in pan
Completely cool cake before removing from pan
Cake ages well, may be made days in advance & freezes well
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