Colorful Rice Semi Homemaker Recipes

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

O' CHOCO CAFE CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt.
• Crush the cookies in a food processor along with the butter.
• Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan. The paper should fall over the sides of pan. Press the crushed cookies into the bottom of the pan to make a thick layer. Do not allow the cookies to go up the sides.
• Layer the ice cream in the order you prefer. (I usually do coffee, chocolate, and then the vanilla.) Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer. Fill the pan with the last layer so that the ice cream is level with the sides of the pan.
• Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours. (I usually start this in the morning to serve as a dessert after dinner.)
• Once the ice cream is firm and solid remove the plastic wrap. Dip pan into warm water to make it easy to remove, but do not let water get inside the pan. Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan. Remove the waxed paper and serve.