What could I possibly add that hasn't already been said? Dynamite flavor, moist texture makes this irresistible! The rum can't be discerned in the cake, so it depends entirely on the glaze. If you like the alcohol to shine through, just dump in the rum at the very end. If you like a more subtle alcoholic flavor, simmer for 2 minutes more after adding the rum. Either way, EL YUMMO MUCHO!!!!! BTW, I like to make a chocolate variation as follows: use a chocolate cake mix and chocolate pudding mix in place of the yellow cake and vanilla pudding. For the glaze, melt 1 stick of butter in a small saucepan. Add 1 cup sugar, 1 cup whipping or heavy cream, 1/3 cup cocoa (strained to remove lumps,) 1 Tb rum. Bring to a light boil and keep it at that boil for 5 minutes. Remove from the heat and stir in 1 Tb instant coffee granules and 1 tsp vanilla. If you want more alcohol flavor, add 1-2 Tb of extra rum when the sauce is finished. I call this "Hot Buttered Rum Sauce" and it keeps well in the fridge for a couple of weeks (if it lasts that long.) Super over ice cream, too. Update 8/08: Baked in two 9" layer pans, then split to make 4 layers. The layers were done in about 32 minutes, and they were very easy to split accurately with virtually no "crumbing." I did put the layers in the freezer for an hour before splitting.
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