Chocolaty Peanut Butter Encrusted Rum Cake Recipes

CUTHBERTS' TEA SHOPPE RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
• Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
• While cake is cooling, make glaze: melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.
• Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.

CHOCOLATE BUTTER RUM CAKE

Steps:

• 1. preheat oven to 325*
• 2. use cooking spray to fully coat pans. the cake can either be layered or bundt.
• 3. sift cake flour. set aside.
• 4. cream butter and gradually add brown sugar.
• 5. add each egg, mixing well after each one.
• 6. add vanilla, butter rum oil, chocolate, baking soda, and salt.
• 7. add flour, alternating with sour cream.
• 8. pour in hot coffee. Mix on medium until well blended.
• 9. pour into prepared pans. Bake approx 35 minutes until tester comes out clean. Cool in pan about 10 minutes.
• 10. Let cool before icing. See Chocolate Rum Butter Cream Icing

RICH CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.