DEVIL'S FOOD CAKE SOAKED IN RUM
A Rich rum Chocolate cake! Check out my drunken cherries recipe and use the left over Rum for the soaking. And use the Cherries as a garnish. Check out my Recipe #51345!
Provided by Rita1652
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, soda, salt and sugar into food processor.
- Pulse with metal blade; set aside.
- Cream shortening in mixer until soft.
- Add sifted dry ingredients and 3/4 cups milk.
- Mix till well blended.
- Add vanilla, eggs, and melted chocolate, and remaining milk.
- Beat 1 minute longer.
- Pour into well greased and floured 2 9-inch layer pans.
- Bake in 350 degreeee oven for 30 minutes.
- Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
- Let rest for 30 minutes or overnight.
- Then frost with my Recipe #51345.
Nutrition Facts : Calories 385.7, Fat 16.1, SaturatedFat 6.2, Cholesterol 43.3, Sodium 342.7, Carbohydrate 52.9, Fiber 2.1, Sugar 31.4, Protein 5.8
ABSOLUTELY DIVINE DEVIL'S FOOD CAKE
This is one of my favorite chocolate cake recipes. It's got just the right chocolatiness flavor and crumb. The frosting is absolutely "GREAT"!
Provided by ForeverMama
Categories Dessert
Time 2h25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
- Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
- Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
- Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
- NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
- Frosting:.
- Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
- To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
- NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.
Nutrition Facts : Calories 785.8, Fat 56.8, SaturatedFat 34.8, Cholesterol 145.9, Sodium 463.4, Carbohydrate 75.3, Fiber 10.1, Sugar 38.5, Protein 13.3
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
SPICED DEVIL'S FOOD CAKE
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! -Linda Yeamans, Ashland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
Nutrition Facts : Calories 543 calories, Fat 23g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
More about "devils food cake soaked in rum recipes"
RUM SOAKED CAKE | HOW TO MAKE IT LIKE CARIBBEAN …
From quiethut.com
THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
RUM SOAKED FRUITS (CHRISTMAS FRUIT CAKE PART 1) - LIME THYME
From limethyme.com
DEVIL'S FOOD CAKE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
CHOCOLATE DEVIL'S FOOD CAKE WITH CHOCOLATE RUM FROSTING
From bigoven.com
DEVILS FOOD CAKE SOAKED IN RUM RECIPES
From tfrecipes.com
WHAT IS DEVIL'S FOOD CAKE? - ALLRECIPES
From allrecipes.com
DEVIL'S FOOD RUM CAKE - WINE BUTLER
From winebutler.ca
DEVIL'S FOOD CAKE SOAKED IN RUM RECIPE - EASY RECIPES
From recipegoulash.cc
DEVIL S FOOD CAKE SOAKED IN RUM RECIPE - WEBETUTORIAL
From webetutorial.com
FRUIT CAKE RECIPE WITH RUM AND ALMOND BUTTERCREAM
From olivemagazine.com
30 BEST TYPES OF CAKE (+ DIFFERENT VARIETIES) - INSANELY GOOD
From insanelygoodrecipes.com
BEST CHOCOLATE RUM CAKE | SWEET ORDEAL
From sweetordeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love