Rum Soaked Fudge Cake Recipes

RUM SOAKED FUDGE CAKE

Steps:

• For the Cake:
• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt or tube pan.
• In a small saucepan on low heat, melt chocolate chips with milk.
• Combine chocolate mixture with remaining cake ingredients; blend well.
• Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
• Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
• For the Syrup:
• Combine sugar and water over medium heat until sugar is dissolved.
• Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
• Pour half of syrup over cake.
• Let stand for 5 minutes.
• Using pastry brush, gently brush remaining syrup over top and sides of cake.
• For the Glaze:
• Bring cream and corn syrup to a gentle boil then remove from heat.
• Pour mixture over chocolate chips, let stand until melted them whisk smooth.
• Whisk in rum and vanilla.
• Pour over cake.
• Chill the cake for 5-10 minutes to set glaze.
• Refrigerate glazed cake in an airtight container.
• Remove cake from refrigerator one hour before serving.

RUM AND RAISIN FUDGE

Steps:

• Soak raisins in dark rum. Set aside for later.
• Grease an 8 inch square pan and line with parchment paper.
• Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
• Bring to a boil and gently simmer for 10-15 minutes.
• Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
• Remove from heat.
• Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
• Pour into square pan and leave to cool.
• When completely cold, cut into 24 small bits with a sharp knife.
• Can be kept for 4 weeks in an airtight container.

DEVIL'S FOOD CAKE SOAKED IN RUM

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.