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How To make Bacardi Chocolate Rum Cake
1 pk Chocolate cake mix
1 pk Chocolate pudding mix
-instant (4 servings) 4 Eggs
1/2 c Dark Bacardi
1/2 c Cold water
1/2 c Oil
1 1/2 c Cold Milk
1/2 c Dark Bacardi
1 pk Chocolate Pudding mix
-instant (4 servings) 1 pk Dream Whip
-(single envelope) Heat Oven to 350F. Grease and flour 2 9" cake pans. Combine first 6 ingredients in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared cake pans. Bake for 30 mintues, or until done. Set aside to cool completly before frosting. In chilled bowl, mix remaining 4 ingredients. Mix well, then beat on high speed (whip cream) until light and fluffy. Cut each layer horizontally and frost. This recipe was from a Bacardi bottle in the 1970's. I think it's too much rum, but then I am not a rum drinker. DO NOT SERVE TO CHILDREN! Typed for you by: Joan Mershon
How To make Bacardi Chocolate Rum Cake's Videos
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Rum And Raisin Chocolate Mousse Cake 朗姆葡萄巧克力慕斯蛋糕
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Ingredients for sponge cake (海绵蛋糕):
4 eggs - grade A (鸡蛋)
90g caster sugar (细砂糖)
100g plain flour(普通面粉)
20g cocoa powder (可可粉)
50g Melted butter (溶化牛油)
50ml milk(牛奶)
Dark Chocolate Mousse (黑巧克力慕斯):
100ml milk (牛奶)
2 egg yolks (蛋黄)
40g caster sugar (细砂糖)
160g dark chocolate (黑巧克力)
3 tsp gelatine(鱼胶粉)
60ml water(水)
300g dairy whipping cream (动物性鲜奶油)
80g raisins (葡萄干)
40ml Rum (朗姆酒)
Syrup (糖浆):
1 tbsp caster sugar (细砂糖)
1 1/2 tbsp hot water (热水)
25ml Rum (朗姆酒)
How to Make Golden Rum Cake | Dessert Recipes | Allrecipes.com
Get the recipe for Golden Rum Cake at
This video shows you how to make a simple Bundt cake topped with chopped walnuts and a yummy butter-rum glaze. It's so simple! The dark rum glaze really makes this cake something special, it's so moist, rich and delicious.
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Let's Cook- Bacardi Rum Cake With Chocolate Chips (Part 1)
Recipe:
preheat oven 325 degrees
1 boxed yellow cake mix
1 package instant vanilla pudding
4 large eggs
1/2 cup small chocolate chips
1/2 cup water
/2 cup canola oil
1/2 cup rum
combined ingredients bake 45 minutes
Brad Willett- Cameraman
Classic Bacardi Rum Cake Recipe (Optional Chocolate Ganache)
A rich and moist cake, this Bacardi Rum Cake recipe is made from a yellow box cake and topped with chopped pecans, then finished with a rum glaze. Add a chocolate ganache topping, if desired.
How to make a Bacardi Rum Cake
• CAKE:
• 1 cup chopped pecans
• 1 yellow cake mix moist-type
• 3 eggs
• 1/2 cup cold water
• 1/3 cup Wesson oil
• 1/2 cup Bacardi dark rum
• GLAZE:
• 1/4 pound butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum
Directions
Preheat oven to 325 degrees F. Grease and flour a 10 tube or 12 Bundt pan. Sprinkle nuts over bottom of pan.
In large mixing bowl combine cake mix, eggs, 1/2 cup cold water, oil, and 1/2 cup rum. Mix well.
Pour into prepared pan over nuts. Bake about 55 minutes until golden brown and the middle tests done with wooden toothpick.
Cool in pan on wire rack 10 minutes and prepare glaze while it is cooling. After cake has cooled slightly invert it onto dinner plate or serving dish (it needs to be slightly larger than cake and with a rim to hold in syrup glaze as it is poured.) Then prick cake top all over with toothpick. Spoon or drizzle glaze evenly over top and sides (I use a turkey baster afterwards to reach all surfaces and return pooled glaze to coat cake all over. At first the hot syrup will pool in middle and at bottom edges but as it cools the syrup gets thicker and if you keep spooning or basting it back up to top, eventually all the syrup will absorb into cake.
GLAZE:
Melt butter in saucepan over medium heat; add 1/4 cup water, and sugar. Bring to a boil, reduce heat as needed to boil gently for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optionally decorate border with sugar frosting or whipped cream.