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Results 11 - 20 of 32 for rum angel food cake
Have butter and Crisco room temperature. Cream shortening until smooth and creamy. Add sugar gradually, beating continually. Add eggs, 1 at ...
Cream butter and sugar until ... Gradually beat in rum. Fold in 1/3 cup almonds. Cut cake into 3 or 4 layers. ... Sprinkle with almonds. Chill.
13. SCOTCH TRIFLE
Break cake into small pieces and place ... berries or cherries. Repeat layers. Cover top with whipped cream. Chill at least 3 hours then enjoy.
Mix cake according to package directions using ... 1/2 ounce of rum if desired). Spoon over cake. ... The longer this sets, the better it gets.
Slice cake horizontally to form 2 equal ... favorite extract is rum flavoring. On occasion, I sprinkle the cake with coconut when using this extract.
Crust: Grease side of 9 ... until blended. Add rum to reserved liquid to measure ... over crust. Refrigerate until firm. Sprinkle with coconut.
17. HARDLY A TRIFLE
Slice cake across into 1 inch high ... substituted, however use 2 cups of such sauce (nothing too bland), and thicken slightly more than usual.
Combine cake mix, eggs, 3/4 cup of the rum, water, and oil in ... cake; frost cake with remaining topping mixture. Cover with rest of coconut.
19. RUM CAKES
Cut angel food cake into 1x2 inch rectangles. Mix butter, rum, egg white, and enough ... airtight container for about 3 days before they are served.
Clean the strawberries and cut ... 3/4 of the angel cake in bite size pieces. Pour rum over top of the broken ... top with Cool Whip, if desired.
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