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
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
nd add coffee and rum.
Let cake cool in pan for
Where's the rum!
Lace each layer with rum.
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.
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
Brush cookies or spray cookies with rum.
Pour prepared vanilla pudding over cookies.
Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
Cover cookies with prepared chocolate pudding.
Cover chocolate pudding with Cool Whip.
Refrigeate for at least 4 hours.
tir the 1/2 cup rum to this mixture until incorporated
Line pan with 1 package anisette cookies.
Mix rum and water to make 1 cup.
Pour 1/2 cup mixture over first layer of cookies. Cook vanilla pudding and pour over the cookies.
Use second package of cookies and repeat as before, only use chocolate pudding on top.
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Prepare marble cake mix as directed.
In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla.
Pour cake mix in 9 x 13-inch pan.
Pour cheese right on top of batter.
Bake at 350\u00b0 for 1 hour or until done.
Mix everything, except the nuts.
Beat for 30 minutes.
Grease and flour a Bundt pan.
Sprinkle the nuts in the bottom and pour the batter over the nuts.
Bake at 350\u00b0 for 50 minutes.
Frost with Rum Cake Sauce.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.