quick rum cake a la maison
(2 ratings)
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This is from my Mom's recipe file. It was clipped from Good Housekeeping (1969) and became a family favorite. It was based on a dessert served at La Maison Stohrer in Paris.
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(2 ratings)
yield
12 serving(s)
Ingredients For quick rum cake a la maison
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1 pkgyellow cake mix for 2-layer
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1 tspgrated orange rind
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1/2 clight rum
- FILLING
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2 cheavy cream
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1/4 cconfectioners' sugar
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1 tspvanilla extract
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dashsalt
- CHOCOLATE FROSTING
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6chocolate, unsweetened squares
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1 1/2 cconfectioners' sugar
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3 Tbsphot water
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3eggs
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1/2 cbutter, softened
How To Make quick rum cake a la maison
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1Prepare cake per directions on package for two 9-inch rounds but fold in the orange rind. Bake and cool completely. When cool, using sharp knife cut in half horizontally to make 4 layers. Sprinkle each layer with rum. Place first layer on cake plate( cut side down) and spread with 1/3 of the filling.Repeat with two more layers. Top layer should be top side up. Frost with chocolate frosting and if desired press 1 cup chopped walnuts around the sides of cake. Refrigerate overnight.
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2Filling: In small bowl, at medium speed, whip the cream with sugar, salt until stiff peaks form. Fold in vanilla.
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3Frosting: In medium bowl, with mixer at low speed, beat the chocolate (melted)sugar and water until well blended. Add eggs, one at a time, beating well after each addition. Add butter and beat until smooth.
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