Rum Chocolate Cake

1 pk chocolate cake mix
1 pk chocolate Instant Pudding 4-serving size
4 eggs
1/2 cup Bacardi dark rum
1/4 cup cold water
1/2 cup oil
1/2 cup slivered almonds or nuts


1 1/2 cup cold milk
1/4 cup Barcardi dark rum
1 pk chocolate instant pudding
Envelope Dream Whip Topping

Preheat oven to 350F. Grease and flour two 9-in layer cake pans.

Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not under-bake. cool in pans for 10 minutes. Remove from pans, finish cooling on racks.

Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.

Optional: Garnish with chocolate curls.

Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until
light and fluffy.

Makes 4 cups.

AmazonBasics 6-Piece Bakeware Set

Coca-Cola Chocolate Fudge Cake

1 3/4 cups flour
2 cups brown sugar, packed
3/4 cup cocoa, measured, then sifted
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
2 eggs
1/2 cup oil
1 cup cola
1 cup buttermilk
1 teaspoon vanilla
cola frosting (recipe below)

Sift together flour, brown sugar, cocoa, baking soda, baking powder, and salt in large bowl. In center add eggs, oil, cola, buttermilk, and vanilla and whisk about 3 minutes to make smooth, thin batter.

Pour into lightly Greased 9 x 13 inch baking pan. Bake at 350°F. For 40 – 45 minutes or until Cake tests done.

Cool cake. Refrigerate while preparing icing. Frost cake. Cut into squares To serve.

Cola Frosting:
1/4 cup unsalted butter
3 tablespoons cocoa
1/3 cup cola
4 cups powdered sugar

Combine butter, cocoa, cola, and powdered sugar in bowl. Whip or beat until fluffy and smooth. Use to frost cake.

Makes 8 to 10 servings.

Norpro 3-Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire Agitator

Chocolate Bourbon Pecan Pie

1/2 (15-ounce) package refrigerated pie crusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of pie crust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared pie crust.

Bake at 325° for 55 minutes or until set; cool on wire rack.

Rose Levy Beranbaum’s Perfect Pie Plate, 9-Inch, Ceramic, Wheat

Chocolate Rum Mousse Pie

1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup white sugar
1/4 cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
1 (9 inch) chocolate cookie crumb crust

1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
2 teaspoons rum flavored extract

In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.

In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.

In a small, chilled bowl, beat 1 cup cream with confectioners’ sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling.

Chill at least 2 hours before slicing and serving.

KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red

Chocolate Pistachio Cookies

4 1/2 cups flour
1/2 teaspoon salt
1 pound unsalted butter — cut into 1 oz. piece
1 1/2 cups sour cream
3 large egg yolks
3 tablespoons water
3 tablespoons sugar

3/4 cup unsalted pistachios
8 ounces semisweet chocolate — cut in 1/4″ pieces
1 cup sugar
1/2 teaspoon ground cinnamon

In a sifter combine 4 cups flour and salt. Sift onto a large piece of wax paper, then transfer to the bowl of an electric mixer fitted with a paddle. Add the butter and beat on low for 2 minutes until the butter is blended into the flour.

In a 1 quart bowl whisk together the sour cream and 2 egg yolks, then add to the flour mixture and beat on medium speed for 1 min. until combined.

Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

Transfer the dough to a clean, dry cutting board and divide into 4 equal parts. Wrap each part in plastic wrap and refrigerate for 1 hour.

Make the filling:

Preheat oven to 350 degrees F.

Toast the pistachios on a baking sheet for 10 minutes. Cool nuts to room temperature.

Place the semisweet chocolate, 1 cup sugar, pistachios and ground cinnamon in the bowl of a food processor fitted with a metal blade. Pulse until the chocolate and nuts are finely chopped, about 15 seconds. Set aside.

Assemble and bake the cookies:

Preheat oven to 350 degrees F.

Line 4 baking sheets with parchment paper. Remove 1 piece of dough from the refrigerator. Remove and discard the plastic wrap.

Place dough on a clean, dry, well-floured work surface (the dough is sticky). Roll the dough into a rectangle approximately 12×8″. Trim the edges to form an even rectangle. Sprinkle 1/4 of the filling mixture (about 3/4 cup) over the entire surface of the dough.

Use a pizza cutter to make 5 cuts across the width of the dough at 2″ intervals (this will give you 6 2″ wide strips), then diagonally cut each strip in half lengthwise from corner to corner (this will give you 12 12″ long triangles that are each 2″ wide at the base).

Roll each triangle from the base to the point (flouring your fingertips as necessary to prevent dough from sticking).

Place 12 portions evenly spaced on a parchment-lined baking sheet.

Repeat process with the remaining 3 portions of dough.

In a 1 quart bowl, make an egg wash by whisking together the remaining egg yolk and 3 tablespoons of water until combined. Use a pastry brush to lightly brush each portion of rolled cookie dough with the egg wash.

Lightly sprinkle the 3 tablespoons sugar onto the cookies (make sure your hands are dry when you sprinkle or things could get sticky).

Place the baking sheets on the top and center racks of preheated oven and bake for 24 minutes until lightly golden brown, rotating sheets from top to center halfway through the baking time (at that time also turn the sheets 180 degrees).

Remove the cookies from the oven and cool for 30 min.

Store the cookies in a tightly sealed plastic container until ready to serve.

Serving Size : 48

Hamilton Beach 8-Cup Food Processor, Black

Chocolate Cherry Upside-Down Cake

1 tablespoon cornstarch
1 tablespoon cold water
1/4 to 1/2 teaspoon almond extract(optional)
1 can (21 oz.) cherry pie filling
1-2/3 cups all-purpose flour
1 cup sugar
1/4 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
whipped cream

Heat oven to 350°F.

Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate.

Serve warm with whipped cream.

About 9 servings.

Wilton Recipe Right Square 9 by 9 Inch Covered Pan

Chocolate Peanut Butter Devils-Food Cake

1 package Devils Food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 tablespoons instant espresso or instant coffee powder
2 sticks unsalted butter, softened
2 cups confectioner’s sugar
1 (28 ounce) jar of smooth peanut butter
4 – 5 Reese’s peanut butter cups, each cut in half

Preheat oven to 350 degrees Grease and flour two 8-inch round cake pans

In a large bowl using a hand mixer, or in the bowl of a stand mixer, beat cake mix, instant coffee, water, oil, and eggs until mixture is well combined, about 1 minute

Pour mixture into the cake pans, distributing it evenly so each pan has half

Bake for 32 – 37 minutes or until a toothpick inserted into the center of the cakes comes out clean

Cool cakes in pans for about 30 minutes, then turn them out onto a cooling rack and continue to cool for an additional 30 minutes before icing

To make the frosting, place butter into a stand mixer and beat on low speed. Slowly add in the confectioner’s sugar and beat until light and creamy, about 1 – 2 minutes. Increase the mixer speed to medium and slowly add in peanut butter. Beat until well incorporated, about 2 – 3 minutes

Allow frosting to sit in the fridge for 15 minutes before using

To frost your cake, place 1 layer of the cake, flat side up, on a flat plate or cake stand. Using an offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake

Decorate the top of cake with Reese’s peanut butter cup halves

If frosting gets too soft, pop it back in the fridge for a few minutes to tighten up.

Why not add some Reese’s pieces to the outside of your cake too?

Freeze Reese’s peanut butter cups before cutting. Frozen chocolate makes a cleaner, more even cut and neater cake.

Use cocoa powder instead of white flour to dust cake pans before filling with batter.

Wilton Angled Icing Spatula, 13-Inch, Black

Simple Chocolate Fudge

1 1/2 cups nuts (hazelnuts, pecans, walnuts, pistachios, almonds, and/or peanuts)
1-14 ounce can sweetened condensed milk
1 pound bittersweet or semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

First line the bottom and sides of an 8 x 8 x 2 inch pan with aluminum foil.

Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn’t get too hot or the fudge may be grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the vanilla extract and chopped nuts.

Spread the fudge into the prepared pan, smoothing the top with an offset spatula.

Let stand at room temperature until cool.

Then carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months.

Let thaw at room temperature, unwrapped, for a few hours before serving.

Makes one 8 x 8 inch pan of fudge.

To toast nuts: Preheat oven to 350 degrees F and place rack in center of oven. If using hazelnuts, place them on a baking sheet and bake for about 15 minutes or until the nuts are fragrant and their skins start to blister. Remove from oven and place in a clean kitchen towel. Roll up the towel and let the nuts steam for five minutes and then rub nuts to remove skins. Let cool and then chop into pieces.

If using pecans or walnuts toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Cuisinart Stainless Steel Mixing Bowls with Lids, Set of 3

Decadent Brownies

6 tablespoons unsweetened cocoa powder
1 cup butter
1 cup white sugar
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped walnuts
1/4 teaspoon vanilla extract

Melt chocolate and butter or margarine over low heat.

Transfer to mixing bowl, cream together. Add sugar gradually. Blend in eggs one at a time.

Sift together flour, baking powder and salt. Stir into chocolate mixture. Mix in nuts.

Spread batter into a greased 8 inch square pan.

Bake at 350° (175°C) for 20 – 25 minutes.

Cooking with Walnuts: 51 Recipes using Walnuts

Chocolate Sheet Cake (2)

For the Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons (heaping) cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For Frosting:
1/2 cups finely chopped pecans
1-3/4 stick butter
4 tablespoons (heaping) cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into utter/chocolate mixture. Pour into sheet cake pan and bake at 350° for 20 minutes.

While cake is baking, make the icing.

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares.

Wilton 2 Piece Easy Layers Sheet Cake Pan Set