Paula Deen Double Rum Cake Recipes

CHOCOLATY-PEANUT BUTTER ENCRUSTED RUM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan.
• To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes.
• To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze.
• Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight.
• To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides.
• Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve.

DOUBLE RUM CAKE

Steps:

• Preheat oven to 325.
• Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
• Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
• Add the eggs one at a time, beating well after each addition.
• Evenly distribute the pecans in the bottom of prepared bundt pan.
• Pour the batter on top of the pecans.
• Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
• Do not remove the cake from pan.
• Make the rum syrup:.
• In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
• With a fork, make holes in the top of the cake.
• Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
• Invert the pan onto a serving plate.
• Allow it to sit for several minutes.
• The cake will loosen from the pan.