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Cakes & Cupcakes, Glazes

Chocolate Glazed Butter Rum Cake

rpic_20170418161629_lg

Prep Time: 25 Minutes

Total Time: 85 minutes

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Ingredients

Cake

  • 1 C. butter (2 sticks), softened
  • 2 C. granulated sugar
  • 4 eggs
  • 3 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 C. buttermilk
  • 2 tsp. rum flavoring

Cocoa Filling

  • 3 Tbsp. brown sugar
  • 1 tsp. Clabber Girl® Corn Starch
  • 1 Tbsp. cocoa powder

Chocolate Topping

  • 2 C. sifted powdered sugar
  • 6 Tbsp. cocoa powder
  • 1/4 C. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. melted butter

Garnish 

  • 1/2 C. crushed toffee bits

Directions

  1. Preheat oven to 350° F. Generously spray a Bundt pan with cooking spray like Baker’s Joy®; set aside.
  2. In a large mixing bowl, cream butter, sugar and eggs.
  3. In a separate bowl combine flour, salt, baking powder and baking soda.
  4. Add dry mix to creamed mixture, alternating with buttermilk.
  5. Add rum flavoring; set aside.
  6. In a small bowl, mix together all ingredients for the cocoa filling.
  7. Pour half the cake batter into the pan and sprinkle with cocoa filling.
  8. Pour the remaining batter on top.
  9. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Chocolate glaze directions:
  10. In a small bowl, combine powdered sugar and cocoa.
  11. Add milk, vanilla and melted butter, mix until blended.
  12. When cake is cooled, drizzle with chocolate glaze and sprinkle with crushed toffee bits.

Chocolate Glazed Butter Rum Cake

rpic_20170418161629_lg

Prep Time: 25 Minutes

Total Time: 85 minutes

Ingredients

Cake

  • 1 C. butter (2 sticks), softened
  • 2 C. granulated sugar
  • 4 eggs
  • 3 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 C. buttermilk
  • 2 tsp. rum flavoring

Cocoa Filling

  • 3 Tbsp. brown sugar
  • 1 tsp. Clabber Girl® Corn Starch
  • 1 Tbsp. cocoa powder

Chocolate Topping

  • 2 C. sifted powdered sugar
  • 6 Tbsp. cocoa powder
  • 1/4 C. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. melted butter

Garnish 

  • 1/2 C. crushed toffee bits

Directions

  1. Preheat oven to 350° F. Generously spray a Bundt pan with cooking spray like Baker’s Joy®; set aside.
  2. In a large mixing bowl, cream butter, sugar and eggs.
  3. In a separate bowl combine flour, salt, baking powder and baking soda.
  4. Add dry mix to creamed mixture, alternating with buttermilk.
  5. Add rum flavoring; set aside.
  6. In a small bowl, mix together all ingredients for the cocoa filling.
  7. Pour half the cake batter into the pan and sprinkle with cocoa filling.
  8. Pour the remaining batter on top.
  9. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Chocolate glaze directions:
  10. In a small bowl, combine powdered sugar and cocoa.
  11. Add milk, vanilla and melted butter, mix until blended.
  12. When cake is cooled, drizzle with chocolate glaze and sprinkle with crushed toffee bits.

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