RUM AND COLA BIRTHDAY CAKE
For the over-21 birthday party crowd, this Rum and Cola Birthday Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix and cola. The icing on the cake? Rum buttercream frosting!
Provided by Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
- Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
- In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.
Nutrition Facts : ServingSize 1 Serving
COFFEE AND RUM CAKE RECIPE BY TASTY
Here's what you need: refined flour, baking powder, baking soda, chocolate powder, instant coffee, salt, eggs, brown sugar, light rum, refined oil, orange zest, unsalted butter, brewed instant coffee, powdered sugar, cocoa powder
Provided by Urvi Sood
Yield 4 servings
Number Of Ingredients 15
Steps:
- Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
- Next, add the oil and orange zest and mix thoroughly.
- In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
- Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
- Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
- In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
- After the cake is done, take it out and let cool before inverting.
- After it cools, slice horizontally and remove the top half.
- Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
- Press together gently, let cool, and cut into pieces. Serve.
- Enjoy!
Nutrition Facts : Calories 1145 calories, Carbohydrate 88 grams, Fat 77 grams, Fiber 3 grams, Protein 10 grams, Sugar 52 grams
COLA CAKE
This recipe uses a can of soda instead of the oil, water, and eggs added to packaged cake recipes. Cake comes out surprisingly fluffy and moist with a slight kick to it that people love. Experiment with different flavored sodas for slightly differing tastes.
Provided by sheerblonde05
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Combine the cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish.
- Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.
Nutrition Facts : Calories 197 calories, Carbohydrate 34.7 g, Fat 6.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 356.7 mg, Sugar 19.7 g
RUM AND COKE CHEESECAKE
Make and share this Rum and Coke Cheesecake recipe from Food.com.
Provided by English_Rose
Categories Cheesecake
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cookies and the butter together and spoon into the flan tin. Press down firmly and place into the fridge to firm up.
- Put the cola in saucepan and sprinkle over the gelatine, leave for 5 minutes to soak up. Heat the cola mixture over a gentle heat, until the gelatine has fully dissolved. Set aside.
- Beat the cream cheese, rum and grated lime zest together until smooth. Stir in cola and gelatine. Mix thoroughly.
- Spoon over the top of the biscuits and smooth over the top. Put in the fridge to set for 30 to 45 minutes. After this time remove from flan tin and place on a plate.
- Whisk the double cream, sugar, rum and lime juice together until firm.
- Pipe the cream around the edge of the cheesecake, decorate with the lime slices and serve immediately.
Nutrition Facts : Calories 835.3, Fat 72.3, SaturatedFat 42.4, Cholesterol 205.8, Sodium 569.2, Carbohydrate 35.4, Fiber 1.1, Sugar 20, Protein 10
RUM AND COKE CAKE
Make and share this Rum and Coke Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 669.8, Fat 29.1, SaturatedFat 17.8, Cholesterol 142.7, Sodium 437.8, Carbohydrate 93.4, Fiber 0.6, Sugar 65.2, Protein 5.5
CHOCOLATY-PEANUT BUTTER ENCRUSTED RUM CAKE
Provided by Food Network
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F.
- Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan.
- To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes.
- To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze.
- Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight.
- To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides.
- Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve.
RUM CAKE
Spookie is my brother's godmother and has been a part of my life ever since I was born. A traveler, an adventurer and always filled with stories and a wink, she taught me how to cut cards during gin rummy and would call me a "Cheatin' Charlie" if I ever won a board game. Her humor and wit are only out-classed by her heart, and her deep abiding passion for all creatures--including two adorable rescue dogs named Minky and Scallywag--has always had a great effect on me. Spookie didn't bake or cook, but she did have one go-to recipe: her rum cake. This was the most exotic, luscious, delicious cake that ever captured an eight year-old's mind. Using box cake mix, pudding straight from the pack and a few other odds and ends, this cake is sticky, sweet and completely delicious.
Provided by Claire Thomas : Food Network
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
- Sift the cake mix into a large bowl. Whisk together the pudding, eggs, oil, 1/2 cup water and 1/2 cup of the dark rum in a separate large bowl. Add the wet ingredients to the cake mix and mix until just blended, then pour half into the prepared Bundt pan. Add the cocoa and the remaining 1 tablespoon dark rum to the remaining half of the batter, then stir to blend and pour into the prepared Bundt pan.
- Bake in the oven until a toothpick inserted into the cake comes out clean, about 1 hour. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
- While the cake is sitting in the pan, make the glaze: Combine the sugar, butter, 1 tablespoon water and vanilla in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring constantly, until thickened with large bubbles, about 3 minutes. Remove the mixture from the heat and stir in the dark rum. Drizzle the glaze over the top and sides of the cake while both are warm. Allow the cake to absorb the glaze and repeat until all the glaze is used.
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