1) BAD BAKER: I call this the Magic Rum Cake because, magically, even though there is no butter or oil and I don't consider myself the best of bakers, it still comes out good. Really good.
2) SHODDY PHOTOGRAPHY: So I won't win any awards for my rum cake photography skills. (However, you should see my nunchuck skills). Yes, the horror, I used a flash with this one because I was rushing.
3) USE OF PREPACKAGED INGREDIENTS: Real bakers, when I start to tell you the ingredients....just remember.....EARMUFFS. I used a boxed cake mix. AND two packages of sugar free, fat free instant Jell-O. Ok go ahead and read me my rights.
Magic Rum Cake
Ingredients
1 Box chocolate cake mix
2 boxes 4 serving chocolate Jello-O (sugar free, fat free, instant)
1 cup pure egg whites
1 cup unsweetened applesauce
1 1/2 cups strong black coffee
1/2 semisweet chocolate chips
Handful pecans or almonds, chopped
6oz Malibu Coconut Rum (Kahlua also works)
EVOO spray (yes, I even use it for baking)
Directions
1. Preheat the oven to 350 degrees.
2. Spray a bunt cake pan with EVOO spray and in a large bowl or KitchenAid mixer add the cake mix through the coffee. Mix until smooth (I had the mixer on for about five minutes give or take).
3. Fold in the chocolate chips.
4. Evenly spread chopped nuts on the bottom of the bundt pan and pour the batter over the nuts.
5. Bake 45-50 minutes until knife or wooden skewer comes out clean.
6. Pour rum over cake evenly. Allow to soak in for at least an hour.
7. Flip bundt onto a plate and serve with low fat vanilla ice cream.
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