Rum And Coke Cake Recipes

RUM AND COKE CAKE

Steps:

• Preheat oven to 325°.
• Sift together the flour, baking soda, and salt; set aside.
• Liberally grease and lightly flour a standard Bundt pan.
• Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
• Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
• Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
• Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
• Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
• The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
• Remove from the heat and immediately stir in the butter and the rum.
• Serve the cake warm, spooning plenty of sauce over each individual serving.
• *Can double the sauce, if you want.

RUM (AND COKE) BALLS!!

Steps:

• Melt chocolate.
• Blend in cola, syrup and rum.
• Stir in wafer crumbs, icing sugar, and walnuts.
• Mix well-Mixture will be sticky.
• Cover and chill for 2 hours or until stiff enough to handle -- make good use of this time and 'sample' the fine rum you bought to make these treats!
• Form into small balls and roll in sprinkles.
• Cover loosely and chill.
• Keep out of reach of children!