Chocolate 'Baby' Cake

Ah, this cake!  Chocolate-y, yummy, wonderfulness!

This cake was first brought to me when I had a baby.  Then, I had to have the recipe.  I have received it at least three times after having a baby, and I have taken it to people at least four times after they have had a baby.  Easy to make.  Impossible to resist!

For the cake:

- 1 box chocolate cake mix

- 1 box instant chocolate fudge pudding

- 8 oz sour cream

- 4 eggs

- 3/4 cup water

- 3/4 cup vegetable oil

- 6 oz chocolate chips

Beat all ingredients together, except chocolate chips.  Stir in chips when well mixed.  Pour into greased bundt pan or tube pan.  Bake at 350 degrees for about 50 minutes.

For the icing:

- 1 stick butter

- 2 cups powdered sugar

- 2 tbsp milk

- 2 tbsp cocoa

Mix in sauce pan and heat.  Pour over cooled cake.

Easy and delicious!!

Yellow Cake

In an effort to find a really good go-to vanilla cake recipe, I googled The Baking Bible's author Rose Levy Beranbaum and found this recipe.  It was wonderful!  I need to make it again before I push it to the go-to recipe, but I knew immediately I had to make it again!

- 4 egg yolks

- 2/3 cups sour cream

- 1 1/2 tsp vanilla extract

- 2 cups cake flour

- 1 cup sugar

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 12 tbsp butter, unsalted, softened

(Makes a 9-inch round cake)

Preheat the oven to 350.

In a medium bowl, lightly combine the yolks, 1/4 of the sour cream, and the vanilla.  In a stand mixer, with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt.  Mix on low speed for 30 seconds to blend.  Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened.  Increase the speed to medium and beat for one minute.  Scrape down the sides.   Gradually add the egg mixture in 2 batches, beating for 20 seconds after each addition until fully incorporated.  Scrape down the sides.

Scrape the batter into prepared pan.  Smooth the surface.  Bake for 35 to 45 minutes or until a cake tester inserted in the center comes out clean and it springs back when pressed lightly in the center.  Remove from oven and set out on oven rack to cool for 10 minutes.  Loosen the sides, invert onto a wire rack, and then reinvert so that it sits face up.  Cool completely before frosting or wrapping air tight.    (It can store for 3 days at room temperature, 1 week refrigerated, 3 months frozen.)

Seriously so good!  Can't wait to make it again!

Marshmallow Fondant

Will and I love making the birthday cakes for our kids.  The last few cakes have seemed to force us to learn a new trick -which of course I love!  Benjamin's cake quite lent itself to fondant.  For our first fondant experience we tried marshmallow fondant.  It was super easy to make.  As beginners, we used the fondant for decorating.  It makes me want to try my hand at covering a cake... maybe next time!

Mix/knead the fondant. 

Store tightly

Roll it.

Cut out decoration.

- 16oz mini marshmallows (use good brand)

- 2 to 5 tbsp water

- 2 lbs icing or powdered sugar

- 1/2 cup shortening

In a large microwavable bowl, melt together the marshmallows with 2 tbsp of water.  (Microwave for 30 seconds, then stir.  Microwave for 30 seconds, then stir.  Continue until melted.)

Place 3/4 of the powdered sugar on top of the melted marshmallow.

Generously grease the counter you will be working on, as well as your hands.  Dump the marshmallow/sugar mixture on the greased counter.  Start kneading like you would bread dough.  Knead some more.  Add the rest of the powdered sugar.  Knead some more.  Regrease your hands and counter if the fondant starts sticking.  If the mix is tearing, it is too dry, so add water (about 1/2 tbsp at a time).

To store, coat with a  layer of shortening.  Wrap in plastic wrap.  Then put in a resealable plastic bag. squeezing out as much as air as possible.  Marshmallow fondant can last in the refrigerator well for weeks. 

Letting the fondant's temperature rise to room temperature or a little warmer from the refrigerator will make the fondant easy to roll out and work with.  

All my information and more than I posted comes from here

Almond Cake

My husband loves Eastern European food.  This cake is from a cookbook we bought early in our marriage.  "Tort Migdalowy," a super wonderful almond cake with a coffee-cream filled/iced cake.  The icing is yummy, more of a french-style buttercream (half butter, half egg yolks rather than full butter).  

I have made it several times now, because it is easy to make gluten-free.  I don't know gluten free well.  Dairy-free, I have been practicing for 3 years now.  Gluten-free I am new to.  This is my starter cake; I am definitely open to suggestions!  

Here is my cast of characters:

Dairy-free Butter, Gluten-free Flour (Dairy-free shortening, not used this time, but for reference)

Cake recipe:

- 1/2 cup blanched almonds

- 1 cup butter, softened

- generous 1 cup sugar

- 4 eggs, beaten

- 1 1/4 cups self-rising flour, sifted  (or, 1 1/4 cup gluten-free flour, with 1 3/4 tsp baking powder and 5/8 tsp salt)

Preheat oven to 350.

Put the blanched almonds on a baking sheet   and roast for 7 minutes or until fragrant and golden brown.  Let cool, then transfer to a processor or a blender and process until fine.

Cream the butter and sugar together in a bowl until pale and fluffy.  Gradually add the eggs, a little at a time, beating well after each addition.  Fold in the ground roasted almonds and the flour.

Divide the cake mixture evenly between 2 lightly greased cake pans.  Bake for 25-30 minutes, until well-risen and firm to the touch.   

I will post the coffee cream icing soon.  I have also made it with the chocolate buttercream frosting here.  It turns out great when made dairy free as well!!  In this house where sensitivities live or sensitivities visit, knowing the right ingredients and learning the ropes has been helpful.  Knowing that recipes can turn out tasty with substitutions has been so great!  

Quick tasting note: because this cake is made from half flour, half ground almond, it has a coarser texture instead of the fluffier cake texture we are used to.  So yummy, just a little more coarse in texture.

Vanilla Cake, Dairy-Free

Birthday time means I need a vanilla cake recipe.  I have a great dairy-free chocolate cake recipe, but I needed a dairy-free vanilla cake recipe.  I found this one and it was really good!  It reminds me a bit of pound cake.  I will use it again!

- 2 1/4 cup flour

- 1/4 cup cornstarch

- 1 3/4 cup sugar

- 1/2 tsp salt

- 2 tsp baking powder

- 3/4 cup canola oil

- 1 tbsp + 1 tsp vanilla extract

- 4 large eggs, at room temperature

- 1 cup almond milk, at room temperature (or 1 cup carton coconut milk, or 1 cup soy milk)

Preheat the oven to 350 degrees.  

Mix the flour, cornstarch, sugar, salt, and baking powder.  Add the oil and beat until the mixture comes together uniformly.  

In a separate bowl, mix the eggs and vanilla with the almond milk.  Pour half the egg mixture into the flour mixture and blend until well combined.  Then pour the rest of the egg mixture and mix on medium speed until the batter is evenly mixed.

The batter can be divided between 2 9" cake pans or 22-24 cupcakes.  Bake for approximately 25-28 minutes or until a tooth pick inserted comes out clean.  (Cupcakes for only about 17-19 minutes)

An internet search led me to Leela Bean Bakes for this recipe.  Enjoy!

Vanilla Cake

I love my chocolate cake recipe.  It was time to add a vanilla cake to the repertoire.  The first couple were way too dense.  This one was much better!  For now, this one is my go to vanilla cake recipe:

- Cooking spray
- 3 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 2 1/2 cups sugar
- 3 sticks unsalted butter, at room temperature
- 3/4 cup milk, at room temperature
- 1 tablespoon pure vanilla extract
- 4 large eggs, at room temperature

Preheat to 350 degrees F. Spray two 9-inch round cake pans  (or one 9x13) with cooking spray and dust with flour.

Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.

Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes.

Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes.

For birthday cakes, spoiling others, or just because...enjoy!

Flourless Chocolate Cake

We have some friends who have tried a gluten-free diet for health reasons.  They are friends that we eat with at least every 4-6 weeks, treating each other to new cheeses or desserts or meals.  Good friends over good food!  Yes please!  So, I was definitely up to finding a gluten-free dessert for them.  A flourless chocolate cake, gluten-free, and DELICIOUS!  A great one for the dessert rotation!  (It doesn't hurt that it is also one of the easier dessert recipes I have done lately.)

- 1 cup unsalted butter (2 sticks), cut into pieces
- 1/4 cup unsweetened cocoa powder
- 1/4 cups heavy cream
- 8 oz bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar

Heat oven to 350.  Grease a 9 in springform pan.

In a medium sauce pan, heat the butter and the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a medium bowl, whisk together the eggs, sugar and cocoa powder; whisk in the chocolate mixture.

Transfer the batter to the prepared pan.  Bake until puffed and set, about 35-40 minutes.  Let cool in pan for one hour.  Run a knife around the cake before unmolding..

Serve with whipped cream or berries or raspberry sauce or coffee, and ENJOY!  Truly an easy, great dessert!

Chocolate Cake with Coffee Butter Cream Frosting

An image that needs no caption....aaaahhhhhh.....

A really great neighbor-friend (haha, Kathryn, gotta love fun names that stick!) is moving!  I am excited for their new opportunity, but totally bummed to lose a great friend.  Instead of mourning their moving, I decided to celebrate a friendship.

What better way to celebrate than a three-layer chocolate cake!??!  

The Ganache

- 3/4 lbs (12oz) bittersweet chocolate

- 1 2/3 cups heavy cream

Heat the cream to barely boiling.  Add chocolate and stir until you see smooth beautiful chocolate!  Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.  (I use the above picture to show what my ice bath looks like for cooling the ganache; I forgot a better picture.  Well, other than the beauty that is the first picture!)

Coffee Butter Cream Frosting

otherwise known as my newest addiction!

 - 1/4 cup whole milk
- 2 tbsp instant coffee granules (I used instant espresso.)
- 8 tbsp (1 stick) butter, at room temperature
- 4 cups confectioners' sugar, plus additional if needed

Pour the milk into a small glass bowl and heat in the microwave oven on high power for 30 seconds, or until very hot.  Stir in the coffee granules until they dissolve.  Set the mixture aside.

Place the butter in a large mixing bowl.  Blend with an electric mixer on low speed until fluffy, 30 seconds.  Stop the machine and add 1 cup of the confectioners' sugar.  Blend with the mixer on low speed until the sugar is incorporated, 30 seconds.  Alternating, add the coffee mixture and the rest of the sugar, beating on low speed until smooth.  Add more sugar if the frosting seems thin.  Increase the mixer speed to medium and beat until lightened, 1-2 minutes more.

Lick the beaters!

The Chocolate Cake

This is the same two-layer cake that I posted here.  I am going to post it here with the ingredients for three layers so that I don't have to think so hard the next time I decide to do this.

- 2 5/8 cups all-purpose flour

- 1.5 cups strong coffee

- 1 1/8 cups natural unsweetened cocoa powder

- 1.5 tsp salt

- 3/4 tbsp baking soda

- 3/4 tbsp baking powder

- 3 cups sugar

- 3 large eggs

- 3/4 cup vegetable oil

- 3 tsp vanilla extract

Preheat the oven to 350.  

Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder.  Put the flour salt, baking soda, baking powder, and sugar in a bowl.  Mix on low speed 1 minute.  Add the eggs, oil, vanilla and 1.5 cups water; beat on medium speed, 2 minutes.  Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined.  The batter will be thin.  The batter will also be i.r.r.e.s.i.s.t.a.b.l.y yummy!

Divide the batter between three pans.  Bake until a skewer inserted into the middle comes out clean,  50 minutes to 1 hour.  Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely.  (I turn out on plates and then cool in fridge.  A really cool cake is easiest to work with.)  Cool for 1-4 hours, or even overnight. 

Bon appetit!

Thank you to the Cake Mix Doctor Chocolate for the frosting recipe, and thank you to Ron Ben-Israel for the chocolate cake!

PS  I really do love that first picture!  Chocolate cake with coffee butter cream icing and a decorative plate that says La Femme Chef!  Not a bad descriptive picture for me and my kitchen!  If only the cake could more often make an appearance in my kitchen!

Two-Layer Chocolate Cake

Okay, by now it is no secret that I love chocolate!  I love chocolate cookies, chocolate candy, chocolate icecream, and definitely chocolate cake!  The chocolate issue of the Food Network Magazine came out in February.  I saw this cake and showed it to Will.  It quickly was put in the queue to make on one of our cooking date nights.  It took us several hours but we did it!  And it looks just like the magazine's picture!  We were so proud of oursevles!  We conquered a Ron Ben Israel (Sweet Genius) cake!  (Keeping it real, we did totally screw up the ganache the first time and Will was sent to the grocery store to re-buy the ganache ingredients.  Luckily,the second time was the charm!)

We were hosting some friends, and I knew she loved chocolate as much as me!  Perfect opportunity to make this again; I have wanted another piece of the above cake since I took the last bite of the last piece!  I decided to cut the recipe in half, only two layers and no chocolate bark garnish.  Just a chocolate cake with icing. 

Something I don't do normally, I am going to show you in pictures what I did.  The exact recipe will follow.  I want a stand mixer.  Every time Pioneer Woman does a give-away, I just know that I will win it!  So far, no luck.  Instead, I am the standing mix-er.  I don't have a fancy icing spatula.  I don't have a cake turntable.  Just the standard things that we were given as wedding gifts!  If I can make the Sweet Genius's cake, so can you!

First, mix the batter.  Taste the batter.  And, amazed at how good cake batter tastes, taste the batter one more time.  Pour in cake pans.  I dare you to not taste the batter again.  Bake.  Lick anything that touched the cake batter.

Make the ganache (I forgot a picture of the ganache.  Imagine a pot on the stove with heavy cream heating, then added chocolate.  A silky, dark, chocolate-y pot of loveliness.)  Reserve half of the ganache and whip the other half. 

Now, assemble the cake.  (Ben-Israel suggests magi-cake strips to help the cake bake evenly.  Because I don't have those, I tried to cut off the dome of the cake that I used as the bottom layer.)

Bottom layer - Whipped Ganache - Top layer - Silky, dark ganache

Did you just try to put your finger in that drip of ganache?  I did too.  Writing this post makes me need this again.

Yes, my cake is lop-sided and dome-topped.  But, my cake was quite delicious! 

I hope this inspires you to try something that you think is outside your expertise.  Baking is not in my comfort zone, but with this success, I just may try a few more baking adventures!

The recipe follows.  Thank you Ron Ben-Israel for giving us chef-wanna-be's an attainable recipe!  (I am giving you the already cut in half version.)

For the cake

- cooking spray

- 1 3/4 cups all-purpose flour (I used cake flour both times.) plus more for dusting

- 1 cup hot strong coffee

- 3/4 cups natural unsweetened cocoa powder

- 1 tsp salt

- 1/2 tbsp baking soda

- 1/2 tbsp baking powder

- 2 cups sugar

- 2 large eggs

- 1/2 cup vegetable oil

- 2 tsp vanilla extract

For the ganache

- 3/4 pounds bittersweet chocolate (I just used 12 ounces, one bag, of semisweet chocolate chips.)

- 1 2/3 cups heavy cream

Preate the oven to 350 degrees.  Fold a large sheet of parchment paper in half; put a 10-in round cake pan on top.  Trace the cake pan, then cut out the circle to make two rounds of parchment.  Spray two 10-inch cakepans with cooking spray; fit a parchment round into each.  Spray the pans again, then dust with flour and tap out the excess.  (I used two pans so that I wouldn't have to cut one in half, but you could use just one cake pan.)

Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder.  Put the flour, salt, baking soda, baking powder, and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute.  Add the eggs, vegetable oil, vanilla, and 1 cup water; beat on medium speed, 2 minutes.  Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined.  The batter will be thin.

Divide the batter between the prepared pans.  Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour.  Let cool.

Heat the cream to just boiling.  Remove from heat.  Add the chocolate and stir.  Transfer to a bowl and set in a bowl of ice water.  Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.

Transfer half of the ganache to a bowl and whisk until light brown and fluffy.  Place one layer on the turntable (or cake plate); spoon the whipped ganache on top.  Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate).   Place other cake half on top of the whipped ganache.  Spread the unwhipped ganache over the top and sides of the cake.

Black Forest Cherry Cake

Do you see that piece of cake? Oh! so gooood! Will and I talked about wanting to make this for so long. We finally did this weekend, and it was worth the wait! It was a fun project to do together. It was a great hosting dessert. And, it was yummy!


For the cake:
- 7 oz semi-sweet chocolate, broken into squares
- 1/2 cup unsalted butter
- 3 eggs, separated
- 1/2 cup dark brown sugar
- 3 tbsp Kirsch (Kirsch is a cherry flavored liqueur.)
- 2/3 cup self-rising flour, sifted
- 1/2 cup ground almonds

For the filling and topping:
- 2.5 oz semi-sweet chocolate
- 2.5 oz semi-sweet chocolate-flavored frosting
- 3 tbsp Kirsch
- 15 oz can pitted black cherries, drained and juice reserved
- 2.5 cups heavy cream, lightly whipped
- 12 fresh cherries with stalks, optional, for decorating

Preheat the oven to 350. Line the bottom of an 8-inch round cake pan with greased waxed paper. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring to mix. Remove from heat and set aside until barely warm.

Whisk the egg yolks and sugar in a bowl until very thick, then fold in the chocolate mixture and the Kirsch. Fold in the flour wiht the ground almonds. Whisk the egg whites in a grease free bowl until stiff, then gently fold into the mixture.

Pour the mixture into the prepared cake pan and bake for 40 minutes or until firm to the touch.

Let the sponge cool in the pan for 5 minutes, then turn out and cool on a wire rack. Use a long serrated knife to cut the cake horizontally into 3 even layers.

Meanwhile make the chocolate curls. Melt the chocolate and chocolate cake frosting in a heatproof bowl set over a pan of simmering water as before. Cool for 5 minutes, then pour onto a board to set. Use a potato peeler to shave off thin curls.

Mix the Kirsch with 6 tbsp of the reserved cherry juice. Place the bottom layer of cake on a serving plate and sprinkle with 3 tbsp of the Kirsch syrup. Spread one-third of the whipped cream on the cake layer and sprinkle on half the cherries.

Place the second layer of cake on top and repeat with another third of the Kirsch syrup and cream and the remaining cherries. Place the final cake layer on top and sprinkle the remaining Kirsch syrup over it.

Spread the remaining cream on top of the cake. Sprinkle on the chocolate curls and top with the fresh cherries.

This was so good! Our first attempt wasn't visually perfect, but it was quite yummy! We will definitely make it again!

from Russian, German, and Polish food and cooking

with contributing editor Lesley Chamberlain

Citrus Poppy Seed Delight Cake

Thanks to Pampered Chef for this yummy recipe! I don't often make desserts without chocolate, but I will make this one again!! This was also a great cake for breakfast, a weakness of me and my hubby. - 1 1/3 cups orange juice
- 1/2 cup oil
- 3 eggs
- 1 box lemon cake mix
- 2 tbsp poppyseed
- zest from an orange and a lemon

Preheat oven to 350 degrees. Mix orange juice, oil, and eggs. Add cake mix; mix until well-moistened. Continue to mix on high for 2 min. Fold in poppy seeds and zest. Bake 30-50 minutes, depending on the pan you use. My bundt/fluted pan took close to 50 min.

Icing:
- 2 cups powdered sugar
- 2-3 tbsp orange juice

Mix together. Add either to get desired consistency. Pour over cake. Top cake with extra zest.

Spicy Apple Cake

I got this out of a Russian, Polish, German cookbook. It was quite yummy and a great healthy dessert! I served it with a vanilla steamer (like hot chocolate made with milk, but take out chocolate and add vanilla syup); the same effect would be made with vanilla icecream.


- 1 cup all purpose flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 8 oz apples, cored, pleeled and chopped
- 6 tbsp butter
- generous 3/4 cup light brown sugar
- finely grated zest of 1 small orange
- 2 eggs, beaten
- 2 tbsp milk

Preheat the over to 350. Grease and line a 9-inch round loose-bottomed cake pan. Sift the flours, baking powder and spices together in a bowl.

Toss the chopped apple in 2 tbsp of the flour misture.

Cream the butter, brown sugar, and orange zest togetehr until light and fluffy. Gradually beat in the eggs, then fold in the flour mixture, the chopped apple and the milk.

Spoon the mixture into the cake pan and level the surface.


TOPPING
- 4 apples, cored and thinly sliced
- juice of 1/2 orange
- 2 tsp sugar
- 3 tbsp apricot jam, warmed and sieved (I used a peanut butter glaze instead.)

Toss the apple slices in the orange juice and set them in overlapping circles on top of the cake batter, pressing down lightly.

Sprinkle the sugar on top and bake for 1 - 1 1/4 hours or until risen and firm. Cover with aluminum foil if the apples brown too much.

Cool in the pan for ten minutes, then remove to a wire rack. Glaze the apples iwht the sieved jam. Cut into weges and serve with whipped cream sprinkled with cinnamon, or ice cream or vanilla steamer.

Chocolate Peanut Butter Swiril Cake

This recipe came with my Pampered Chef stoneware fluted (bundt) pan. It is wonderful!

CAKE
- 1 pkg yellow cake mix
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 3 squares semi-sweet chocolate for baking (I have used chips before)

GLAZE
- 3 tbsp creamy peanut butter
- 2-3 tbsp milk
- 1 cup powdered sugar
- 3 tbsp coarsely chopped peanuts

1. For cake, brush pan with vegetable oil. Place cake mix in large bowl. In medium bowl, combine water, peanut butter and eggs; whisk until well blended. Spool peanut butter mixture into batter bowl; mix until well blended. Pour 2 cpus batter into pan.

2. Place chocolate in microwave safe bowl. Microwave on high for one minute or until melted and smooth, stirring every 15 seconds. STir chocolate into remaining batter. Spoon chocolate batter onto batter in pan; swirl using a table knife. Bake 50-55 minutes or unti cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. If necessary, loosen cake from sides of pan. Carefully invert pan onto cooling rack. Cool 30 minutes.

3. For glaze, whisk peanut butter and 2 tbsp milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional mik until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze.

Rum Cake

CAKE
- 1 cup chopped walnuts
- 1 (18 1/4 oz) pkg yellow cake mix
- 1 (3 1/2oz) pkg instant vanilla pudding mix
- 4 eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup dark rum

Grease and flour a 10 in tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingrediets. Pour batter over nuts. Bake at 350 for one hour. After cooling, invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.

GLAZE
- 4 tbsp butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum

Melt butter in sauce pan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from heat; stir in rum.