Page 206 - Chocolate Cake Doctor
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188 S H E E T C A K E S
CHOCOLATE E
CHOCOLAT
RUM RAISIN CAK
RUM RAISIN CAKE E
eople frequently ask me, “How CAKE:
do you come up with so many 1 ⁄4 cup dark rum
1 ⁄2 cup golden raisins
new recipes?” And I say, “It’s
Vegetable oil spray for misting the pan
easy when you think about cake as
1 package (18.25 ounces) devil’s food cake
much as I do!” But I guess I should mix with pudding
rephrase that answer: It gets easier 1 cup sour cream
1 ⁄2 cup water
when you learn which flavors belong
1 ⁄2 cup vegetable oil
together. And two of those flavor-
3 large eggs
mates are in this cake: rum and
FLUFFY
raisins. Pair them with chocolate and
CHOCOLATE RUM
you’ve got a winner—no, make that a
FROSTING:
triple crown! To quickly infuse the 8 tablespoons (1 stick) butter, at room
raisins with rum flavor, heat them temperature
2 ⁄3 cup unsweetened cocoa powder
together in a microwave oven. To top
1 tablespoon dark rum
this cake? What else—a Fluffy
3 cups confectioners’ sugar, sifted
Chocolate Rum Frosting. 1 ⁄4 cup milk
SERVES: 20 1. Combine the rum and raisins in a small
PREPARATION TIME: 20 MINUTES glass bowl and place in the microwave.
Heat on high power for 45 seconds. Set
BAKING TIME: 38 TO 42 MINUTES
the bowl aside so the raisins can soak in
ASSEMBLY TIME: 3 MINUTES
the rum for 10 minutes.
