Italian Sponge Cake (Pan di Spagna):
Place
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
make chiffon cake: Let egg
lour bundt or angel food cake pan. Sprinkle layer of pecans
Before you start, sample the rum for quality.
Now go
Separate 8 ladyfingers on work area.
Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
Line small glass dessert cups with the ladyfingers.
Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
Sprinkle sliced strawberries with sugar and toss to coat.
Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
Serve, or chill until dessert time.
Enjoy!
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
Before you start, sample the rum to check for quality.
nd add coffee and rum.
Let cake cool in pan for
Where's the rum!
Lace each layer with rum.
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.
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.
Mix all ingredients until smooth.
Grease and flour Bundt pan. Pour in mixture.
Bake at 350\u00b0 for 45 minutes.
Remove from oven, leaving cake in pan for 10 minutes.
Then remove from pan to cool. Sprinkle with powdered sugar.
Serve with rum flavored whipped cream.
Spread one layer of toast on bottom of spring-form pan. (Crumble some and put in spaces.)
Pour 1/2 of mixture of boiling water and rum into pan.
Pour in cooked chocolate.
Spread another layer of toast.
Pour rest of boiling water and rum in.
Pour in vanilla pudding.
Keep in refrigerator for at least 2 days, covered.
After 2 days, take out of pan and ice with Cool Whip.
br>Add 1 jigger of rum and pour over toast. Break
Slice biscuits in half longways.
Place biscuits on bottom of baking dish.
Sprinkle with rum extract.
Cover with chocolate pudding.
Add another layer of biscuits; sprinkle with rum extract. Cover with vanilla pudding.
Cover with Cool Whip and garnish with colored sprinkles.
Refrigerate.