This is a fudgey cake that uses sour cream.
2/3 c unsalted butter or margarine, softened
1 3/4 c sugar
2 eggs
1 tsp vanilla
1 3/4 c AP flour
3/4 c cocoa
1 1/2 tsp baking soda
1 tsp salt
1 1/2 c dairy sour cream
Beat butter and sugar until creamy in large bowl. Adds eggs and vanilla, beating well after each egg addition.
In separate bowl, stir together flour, cocoa, baking soda, and salt.
Add to butter mixture alternately with the sour cream. **Beat well after each addition**
Beat about 3-4 min
Pour batter into prepared pans, I usually use two 8i-nch or two 9-inch.
Bake at 350 for about 35 minutes.
I have found this cakes tastes best with buttercream frosting but thats just me.
Hope you enjoy
I got this recipe for rum cake off of another forum and made it for Mother's Day. It turned out really good. The only thing I would have done differently is not bake for quite so long and maybe turned the oven temp down. I used a dark coated pan, so the top of the cake was a little more "done" than I would have liked.
RUM CAKE (posted by tag1114)
1 cup chopped pecans or walnuts (I use pecans)
1 yellow cake mix
1 box vanilla instant pudding (see note)
4 eggs (see note)
1/2 cup cold water
1/2 cup veg. oil (see note)
1/2 cup rum, dark is best
NOTE:
If using cake mix with pudding in it, omit the pudding above and use only 3 eggs and only 1/3 cup veg. oil.
Preheat oven to 325. Grease and flour 10" tube or 12" bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients above together. Pour batter over nuts. Bake 1 hour. Cool and invert on serving plate. Poke holes in top.
GLAZE
1/4 lb. butter
3/4 cup water
1 cup sugar
Melt butter in sauce pan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat.
Spoon glaze over top and sides of cake giving time for glaze to absorb into cake. You have to go slow. It seems like a lot of glaze but it will absorb into the cake.
Quote by @%username% on %date%
%body%