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|CHOCOLATE FROSTED RUM CAKE|
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon each baking soda and salt
1/2 cup butter
1 cup sugar
2 eggs, separated
1 teaspoon freshly grated orange rind
1/2 cup orange juice
1/3 cup Bacardi's or other white rum
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
whipped cream filling (recipe below)
chocolate frosting (recipe below)
1 1/2 cups chopped pecans
Preheat oven to 350°F.
Butter and lightly flour two 9 inch round layer cake pans. Sift together flour, baking powder, baking soda and salt. Cream butter; on low speed, gradually add 3/4 cup of the sugar. Add egg yolks and orange rind; beat thoroughly on medium speed.
Combine orange juice, rum, vanilla and almond extracts. Add half of the flour mixture to the egg yolks mixture; add half of the orange juice/extracts combination, then add more of the flour mixture. Continue adding the two mixtures alternately in this fashion until all of the flour and orange juice mixtures are used up.
In a separate bowl, beat egg whites until stiff, but not dry, using the whisk attachment of the mixer. Add the remaining sugar gradually, beating thoroughly. Fold the whipped egg whites gently into the batter batter (previous mixture). Pour into the two prepared pans.
Bake for 20-25 minutes (or until cake tests done) in a preheated 350°F oven. Remove from oven and cool in pan on a wire rack for 5 minutes, then run a butter knife along the edges to free the cake.
Using an electric knife, split cake horizontally. fill the layers with whipped cream filling and frost with the chocolate icing. Sprinkle top of cake with chopped pecans; press nuts into the sides of cake. Chill overnight before slicing into serving sized wedges.
Whipped Cream filling:
2 teaspoons Knox unflavored gelatin (1 envelope)
2 tablespoons cold water
2 cups heavy cream (1 pint)
1/2 cup confectioners' sugar
1/3 cup white rum
Sprinkle gelatin over cold water in a small saucepan; heat slowly until gelatin has dissolved. Remove from heat and allow to cool for 5 minutes. Combine cream, sugar and rum' beat until stiff. Gradually add gelatin and beat just until it holds shape. Refrigerate until ready to use.
6 tablespoons butter
1 cup confectioners' sugar
4 squares (4 oz.) unsweetened chocolate, melted
2 tablespoons hot water
Cream butter in a mixing bowl with sugar until soft; add sugar gradually, beating thoroughly. Add eggs, one at a time, beating after each addition. Blend in melted chocolate and hot water. Refrigerate until ready to use.
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