Jun 292010
It’s Tuesday and for me I’m on the downslide to vacation baby! I have Thursday and Friday off. Thursday I’m going to spend with my daughter and then Friday my hubby and I are driving to Orlando (he has some work to do there on Friday so I’ll meet up with my old college roomie from FSU!). Saturday is a Sting concert in Tampa and then we are heading home on Sunday. This will be the first three consecutive nights away from our little one. Hopefully I don’t have a meltdown.
No more talk of meltdowns, let’s talk about cake!
For Father’s Day my dad requested another one of my rum cakes and I finally got around to making it this past weekend. I wouldn’t post it since I’ve made these several times before but this one was the best one yet! Typically I add two boxes of pudding mix, however, this time I cut it down to one and subbed milk for the water. It came out still super moist, but much more cake-like. Delicious.
Walnut Chocolate Chip Rum Cake
Ingredients
1 vanilla cake mix
1 package vanilla pudding mix (4 serving size)
1 cup applesauce
1 cup liquid egg whites
1 1/2 cup milk
1 tsp vanilla
1/2 cup dark chocolate chips
Handful chopped walnuts
Coconut Cooking Spray
3/4 to 1 cup Malibu Coconut Rum
Directions
1. Preheat oven to 350 degrees F.
2. Mix cake mix through vanilla until smooth.
3. Fold in dark chocolate chips.
4. Spray bundt cake pan with cooking spray and sprinkle nuts around base.
5. Pour cake in bundt cake evenly.
6. Bake for 55 to 60 minutes or until knife comes out clean.
7. Cool cake completely (overnight if possible) and poke holes evenly through cake. Pour rum over base, let it soak in and then flip onto a serving platter.
Ooohhh that cake sounds fantastic yum. Hope you have a great vacation!!!!
Looks great…and I love the addition of applesauce.
Your new layout looks fantastic! I love it!
Rum cake? Sounds great
I love rum….
Isn't the week leading to vacay always the best? The week coming back to work..not so much.