Ho Ho Ho Rum Cake Recipes

Steps:

• Prepare cake as directed on package for two round pans.
• When cool, "slice" through cakes to make 4 "thin" cakes.
• Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
• Add powdered sugar and beat for 5 minutes longer.
• Lay one layer of cake on plate.
• Spread Cream filling on top only, do not go all the way to the edge.
• Lay another layer of cake on this.
• Spread cream filling on this too.
• Again layer and filling until you have all four layers on here.
• Ice the whole cake with the chocolate icing.

Steps:

• Preheat oven to 325 degrees F. Grease and flour one 10 inch tube or Bundt pan.
• Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
• Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
• Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.

Steps:

• Preheat the oven to 350 degrees F.
• To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release.
• Bring a saucepan of water to a simmer.
• In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
• Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
• Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter.
• Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes.
• Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap.
• To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
• Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
• To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.

Steps:

• Grease a 10 1/2-by-14-by-2-inch pan and set aside.
• Prepare cake mix as instructed on the box using the egg and oil.
• Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes.
• Remove from oven and place pan on a wire rack and let cake cool completely in the pan.
• Prepare filling: Place flour in a small saucepan.
• Slowly add milk, stirring until mixture is smooth.
• Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes.
• Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours.
• In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar.
• Beat on high speed until light and fluffy, 7 to 8 minutes.
• Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours.
• Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla.
• Beat on medium speed until blended.
• Slowly add confectioners' sugar, beating until smooth.
• Smooth icing over cake, taking care not to disturb the filling.
• Chill until ready to serve.

Steps:

• For the Spiced Rum: Remove the cap from the rum bottle and drop the allspice, cloves, star anise, orange zest, vanilla bean and cinnamon stick into the bottle. Reseal and let sit at room temperature for 2 days to up to a week, shaking it once a day.
• Put 2 cups of ice cubes in an 8-inch square cake pan and layer in half of the fruit. Top with another 2 cups of ice and then the remaining fruit (the ice cubes keep the fruit from sinking to the bottom). Fill with water and freeze until solid, about 6 hours.
• When ready to serve, combine the sugar with 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. Stir together the sugar syrup, orange juice, lime juice and bitters in a large punch bowl. Pour the rum into the punch bowl, through a fine mesh sieve, and discard the spices. Let the ice island sit at room temperature for about 10 minutes, unmold and float in the punch.
• Fill a highball glass with ice cubes pour in 1 cup of punch. Top with about 2 ounces of seltzer and the garnish of your choice.

Steps:

• Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
• Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
• In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.

Steps:

• Preheat oven to 350°F (or temperature specified on cake mix box); grease and flour a 9 x 13 baking pan (for cake) OR a large jelly roll pan (for bars).
• Make cake as directed on the cake mix package using the mix, water, oil, and eggs.
• Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan.
• Cool completely.
• Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
• (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!).
• Spread the filling over the cooled cake.
• Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring).
• Pour the frosting evenly over the filling.
• Refrigerate until thoroughly cool and firm (overnight is highly recommended).
• Store cake in the refrigerator.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
• Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
• Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
• Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.