Wednesday, May 14, 2014

Malibu Rum Cake.

I found this recipe on Pinterest and I have been wanting to try it for some time.  So when I made dinner on Mother's day I went ahead and picked up the ingredients for this cake.   Here is the website for the cake.

http://urbanbakes.com/chocolate-coconut-malibu-rum-cake-recipe/

Chocolate Coconut Malibu Rum Cake

Prep time: 15 min | Cook time: 35 min | Total time: 4 hr | Servings: 15

Ingredients

Cake
  • 1 box devil’s food/dark chocolate cake mix
  • 1 C water
  • 1/3 C vegetable oil
  • 3 eggs
  • 3/4 C whipping cream
  • 3/4 C fat-free milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 C Malibu rum
Topping
  • 1 C whipping cream
  • 2 T Malibu rum or 1 t rum extract
  • 1-2 T granulated sugar
  • 1/2 t pure vanilla extract
  • 1 C flaked coconut, toasted

Directions

Cake
  1. Preheat oven to 350°F.  Grease 13 x 9-inch pan; set aside.
  2. In large bowl, beat cake mix, water, oil and eggs.  Pour into pan.
  3. Bake for 35 – 38 minutes or until a toothpick inserted in center comes out clean.  Allow to cool for 5 minutes.
  4. In large chilled bowl, stir whipping cream, both milks and rum; set aside.
  5. Using a long-tined fork, pierce top of hot cake approximately every half-inch apart.
  6. Pour whipping cream mixture evenly over hot cake.  Cover and refrigerate for 3 hours or until most of the whipping cream mixture has been absorbed into cake.
Topping
  1. In large bowl, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.
  2. Frost cake with whipped cream and evenly sprinkle flaked coconut.
  3. Serve chilled and store covered in refrigerator.  ENJOY!
Chocolate Malibu Rum Cake slightly adapted by Betty Crocker The Big Book of Cakes.

Here are step by step photos of the cake I made.
1. eggs, water and oil.

 

2. Added the Chocolate cake mix.

3. Mix all together  and then bake.
4. While the cake is baking mix in a large chilled bowl, stir whipping cream, both milks and rum; set aside.
5. After the cake is done, use a long-tined fork, pierce top of hot cake approximately every half-inch apart.
6. Pour whipping cream mixture evenly over hot cake.  Cover and refrigerate for 3 hours or until most of the whipping cream mixture has been absorbed into cake.
I wish more of the cake would have stayed in the center of the cake and not the edges.  I may cut back on this part so the cake would not be as mushy.

Then do the topping
  1. In large bowl, beat whipping cream, rum, sugar and vanilla on high speed until stiff peaks form.
  2. Frost cake with whipped cream and evenly sprinkle flaked coconut.
  3. Serve chilled and store covered in refrigerator.  ENJOY!

Here is the final result and it is so yummy and we just love it. 




 

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