lour bundt or angel food cake pan. Sprinkle layer of pecans
Before you start, sample the rum to check for quality.
Before starting, sample rum to check quality.
It
Before you start, sample the rum to check for quality.
Before starting, sample rum to check quality.
Good,
Before starting, sample the rum to check for quality.
Good, isn't it?
No!
Go ahead.
Select a large mixing bowl, measuring cup, etc.
Check the rum again.
To be sure it is of the highest quality, pour one level cup of rum into a glass and drink it. Repeat.
Before starting, sample rum to check quality.
Good, isn't it? Now proceed.
Select large mixing bowl, measuring cup, etc. Check rum again.
It must be just right.
To be sure rum is of proper quality, pour 1 level cup of rum into a glass and drink it as fast as you can.
Repeat.
With electric mixer, beat 1 cup of butter in a large fluffy bowl.
Add 1 teaspoon of thugar and beat again.
BEST PANCAKE MIX: In large bowl,
Before you start, sample the rum for quality.
Now go
make chiffon cake: Let egg
t dry and fold into cake mixture.
Butter and
Note: Read instructions carefully before proceeding.
Too many husbands are spoiled by improper cooking.
Some are kept in hot water too long.
Others are frozen, some are always in a stew and some constantly in a pickle.
Naturally, they'll never be good and tender managed this way.
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
archment to line pans (this cake is very gooey and you
nd add coffee and rum.
Let cake cool in pan for
(Please do not overcook your cake as it will dry out!).
Melt chocolate chips in a double boiler.
Stir until smooth and remove from heat.
Stir in corn syrup
Stir in rum.
In a separate bowl, combine the dry ingredients.
Drizzle the chocolate mixture over the crumb mixture.
Stir until everything is well combined.
Shape into 1 inch balls.
Roll in powdered sugar.
Store in an airtight container for at least five days before serving to develop flavor.
Preheat oven to 400\u00b0.
Lightly grease and flour a 10 x 15-inch pan.
Put flour and sugar in a large mixing bowl.
Set aside.
Cook margarine, cocoa and water, just until mixture comes to a boil. Cool 1 minute.
Pour mixture over flour and sugar while beating with electric mixer.
Add buttermilk, eggs, soda, salt and vanilla. Beat 1 minute more.
Pour batter into prepared pan and bake for 20 minutes.
Frost while hot with Best-Ever Chocolate Icing.
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.