Thursday, February 21, 2013

Rum Cake

Cooking spray

1 1/2 cups plus 2 teaspoons all-purpose flour
1/4 cup sugar
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup lmilk
1/3 cup vegetable oil
1/3 cup Grand Marnier or Rum

3 large egg whites -- (4-ounce)

1 cup sugar
1/4 cup stick margarine or butter
1/2 cup Grand Marnier or  Rum
1/4 cup water

1. Preheat oven 350.

2. Coat a 6-cup Bundt pan with cooking spray; dust with 2 teaspoons flour.
Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
Combine flour, 1 1/4 cups sugar, cocoa, and next 6 ingredients (cocoa through egg substitute) in a large bowl; beat at low speed of a mixer until moist. Beat 3 minutes on medium speed. Pour batter into pan.

3. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Insert a fork into the cake, making several holes. Combine 1 cup sugar and remaining ingredients in a saucepan, and boil 1 minute. Pour glaze over cake while still in pan. Cool completely; remove from pan.

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