February 2018- Cooking with Rum

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Cooking with Rum

This is the month of LOVE and do I have a great dessert for you to make it extra sweet for your sweetheart! Enjoy! - Sue

Sweet Lovers Chocolate Layered Rum Cake with Rum Cream Cheese Frosting

This recipe makes three 9 - inch round molds. 

Ingredients:

• 1 C. Unsweetened Cocoa Powder

• 1 C. Water, boiling

• 2 ¾ C. All Purpose Flour, sifted

• 2 tsp. Baking Soda

• ½ tsp. Salt

• ½ tsp. Baking Powder

• 2 Sticks Unsalted Butter, room temperature, plus have a lit tle extra for greasing pans

• 3 C. Sugar

• 4 Lrg. Eggs

• 1 C. Dark Rum

• ½ tsp. Vanilla Extract

Directions:

Preheat oven to 350⁰ F. Butter and flour all three cake pans. In a medium size mixing bowl add cocoa powder and then gradually add the boiling water to cocoa while whisking until mixture is smooth. Set aside and allow mixture to cool completely. In a large mixing bowl, sift together the flour, baking soda, salt and baking powder. In a separate mixing bowl, cream together the butter and sugar with an electric mixer until fluffy and mixture turns a pale yellow, approximately 5 minutes. Add the eggs, one at a time, mixing to combine, then add the rum and vanilla. Beat until light and fluffy, about 5 minutes. Reduce speed to low and beat in the flour mixture and cocoa mixture, alternating between each one. Beat only until all is combined, do not over beat. Divide batter into the three 9-inch buttered and greased pans. Bake for about 25-30 minutes or until cake tester comes out clean. Remove pans from oven and allow to cool for about 20 minutes. Then remove cakes from pans and allow to further cool on cooling racks, approximately 30-40 minutes.

Rum and Cream Cheese Frosting

Ingredients:

• 4 C. Confectioners’ Sugar

• 2- 8 oz. Cream Cheese, room temperature

• 1 Stick Unsalted Butter, room temperature

• 1 tsp. Pure Vanilla Extract

• 3 ½ Tbsp. Dark Rum

Directions:

Using an electric mixer, set on medium speed, cream together all ingredients in a medium sized mixing bowl until smooth and creamy, about 5 minutes. Frost the layered cake: Place  one 9-inch round cake on a platter. Using a spatula, spread about one cup of the frosting onto the cake. Place the second cake on top and spread the next cup of frosting. Repeat same process with the third cake. Using the same spatula, you can create swirls for decoration, add fresh fruits or sprinkles. Optional: make twice the amount of frosting to cover entire cake.

For those of you that just can’t get enough rum, prior to adding the frosting on each layer of cake, take a teaspoon and use to pour small amounts of rum on the cake and allow cake to absorb the rum before spreading the frosting.

-Article written by Chef Susan Whitley- 

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

Sue@gotrum.com