kick "a" survivor's parrott bay rum cake
(3 ratings)
This recipe was developed by a friend of mine after she recovered from her breast cancer surgeries and reconstructions. Do not attempt to drive or operate machinery after consuming this very heavy laden with "the Captain" cake. For supreme results do not deviate from techiques or quantities. This is a very fun recipe to serve. Especially everyone's "oh my".
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(3 ratings)
yield
12 or more
prep time
10 Min
cook time
50 Min
Ingredients For kick "a" survivor's parrott bay rum cake
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1 boxFrench vanilla cake mix 18.25 ocs.
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4 lgeggs
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3/4 cCaptain Morgan Coconut Rum 90 proof
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3/4 cCoco Lopez (cream of coconut)
How To Make kick "a" survivor's parrott bay rum cake
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1Preheat oven to 325
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2Prepare tube pan according to mix directions.
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3Use 4 eggs instead of 3 as noted on box directions.
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4Substitute water with rum & cream of coconut
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5Add oil and follow mix directions
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6Bake in tube pan for 45 to 50 mins. Sides will pull away from pan.
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7Cool cake.
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8Use a turkey injector to pu additional rum into cake after cooling using one cup or so of Captain Morgan.
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9To frost cake after cooling: Mix until smooth. One 1 lb. box confectioners sugar, 1 8 oz cream cheese, softened. 2 tbs parrot bay coconut Rum & 2 Tbs cream of coconut
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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