1 pk Devil food cake with pudding Rum syrup: 3/4 c Light corn syrup 3/4 c Light rum Cool whip Preheat oven to 350 degrees. Mix cake as directed on package. Spread the batter in a greased and floured 10 inch tube pan. Bake at 350 for 45-50 minutes or until the center springs back when touched. Cool right side up for about 15 minutes. For the rum syrup blend the corn syrup and the rum. Slowly pour 1/2 the mixture over the cake in the pan. Let the cake cool completely then remove from the pan. Turn the cake upside down onto a serving plate and pour remaining rum syrup over the cake. Let stand several hours. Serve with Cool Whip. -----
How To make Chocolat Au Rhum Cake's Videos
How to Make Golden Rum Cake | Dessert Recipes | Allrecipes.com
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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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Rum Babas a recipe from the chef Agostino Iacobucci
In this video, the head chef of Bologna's restaurant 'I Portici' Agostino Iacobucci presents his own version of a classic dessert from Neapolitan tradition, 'Babà with Rum', with three phases of leavening. Babà is a traditional dessert, but its preparation process is peculiar and the finale contains a gourmet touch. Take a look at Agostino's tips and confront them with those of Sabatino Sirica, the famous pastry chef:
EASY RUM BALLS RECIPE | Baking Cherry
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Baba au rhum de christophe Rhedon MOF pâtissier
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German Chocolate Rum Balls & Rum Truffles ✪ MyGerman.Recipes
Chocolate Rum Balls are a real treat and we have two versions in Germany: The smaller rum balls that are more like truffles and the snowball sized rum balls that bakeries in the North sell - made from cake leftovers. Both versions are absolutely to die for! While it seems to be a Christmas treat, we eat rum balls in Germany year round! See the recipe link below for ingredient quantities.
A boozy, sticky fingered affair that has a rich batter infused with cinnamon, brown sugar and dark rum. The kind of cake that oozes with rich sweet flavour, perfect for when visitors are allowed to return.
Serves: 12
Ingredients (US & METRIC):
375g/ 13 oz plain flour 2 tsp baking powder ½ tsp fine sea salt 5 large free range eggs, beaten together 100ml/ 3 fl oz dark rum 2 tsp vanilla bean paste 120g/ 4 oz natural yoghurt 350g/ 12 oz unsalted butter, softened & extra for greasing 275g / 10 oz unrefined caster sugar 1tsp ground cinnamon 3 tbsp soft dark brown sugar 3 tbsp pecans, chopped
For the coffee glaze: 50g/ ½ stick unsalted butter 40ml/ 1.3 fl oz espresso 30ml/ 1 fl oz rum ½ tsp vanilla bean paste 200g/ 7 oz icing sugar
For the caramelized pecans: 3 tbsp light brown sugar 50ml/ ¼ cup water 3 tbsp pecans, roughly chopped
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