quick rum cake a la maison
(2 RATINGS)
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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prep time
cook time
method
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yield
12 serving(s)
Ingredients
- 1 package yellow cake mix for 2-layer
- 1 teaspoon grated orange rind
- 1/2 cup light rum
- FILLING
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- dash salt
- CHOCOLATE FROSTING
- 6 - chocolate, unsweetened squares
- 1 1/2 cups confectioners' sugar
- 3 tablespoons hot water
- 3 - eggs
- 1/2 cup butter, softened
How To Make quick rum cake a la maison
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Step 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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Step 2Filling: In small bowl, at medium speed, whip the cream with sugar, salt until stiff peaks form. Fold in vanilla.
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Step 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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Category:
Cakes
Tag:
#Quick & Easy
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