kick "a" survivor's parrott bay rum cake

Name: Kick "A" Survivor's Parrott Bay Rum Cake
Prep time: 10 min
Cook time: 50 min
Yield: 12
Ingredients: 1 box(es) French vanilla cake mix 18.25 ocs.; 4 large eggs; 3/4 cup(s) Captain Morgan Coconut Rum 90 proof; 3/4 cup(s) Coco Lopez (cream of coconut)

(3 RATINGS)

91 Pinches 1 Photo

Mrs Jay

Glenwood on the Marley, MD

Updated on Jan 2, 2010

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".

Rate

prep time 10 Min

cook time 50 Min

method ---

yield 12 or more

Ingredients

1 box French vanilla cake mix 18.25 ocs.
4 large eggs
3/4 cup Captain Morgan Coconut Rum 90 proof
3/4 cup Coco Lopez (cream of coconut)

How To Make kick "a" survivor's parrott bay rum cake

Step 1

Preheat oven to 325

Step 2

Prepare tube pan according to mix directions.
Step 3

Use 4 eggs instead of 3 as noted on box directions.
Step 4

Substitute water with rum & cream of coconut
Step 5

Add oil and follow mix directions
Step 6

Bake in tube pan for 45 to 50 mins. Sides will pull away from pan.
Step 7

Cool cake.
Step 8

Use a turkey injector to pu additional rum into cake after cooling using one cup or so of Captain Morgan.
Step 9

To 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
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