cakebuilder Profile - Allrecipes.com (13798111)

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cakebuilder


cakebuilder
 
Home Town: Central, Texas, USA
Living In: Central Coast, California, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids
Hobbies: Scrapbooking, Walking, Photography, Music
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Golden Rum Cake
Chocolate mocha cake with stabilized whipped cream icing
Chocolate cherry cake
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Recipe Reviews 8 reviews
Chocolate Fudge Buttercream Frosting
I made this recipe twice and it turned out wonderfully both times. It pipes beautifully when using a star tip. Be sure to sift all ingredients before using them for smooth frosting.

1 user found this review helpful
Reviewed On: Jan. 25, 2010
Chocolate-Covered OREO Cookie Cake
I must admit that I didn't have a slice of this cake after baking it. I took it to a potluck party and it was gone in 10 minutes, so I assume that everyone liked it (or at least liked how it looked). I used the Wilton fanci-fill pan and filled the center with the Oreo filling (this recipe made the perfect amount for the filling, though if you want extra to decorate the top of the cake, then I suggest making an extra half of the filling recipe). I iced the cake with chocolate ganache instead of using the chocolate icing part of this recipe. As for the sugar, others commented on the sweetness of the filling so I only used a little over 1/3 cup of sugar and light cool whip and it tasted good to me.

5 users found this review helpful
Reviewed On: Nov. 13, 2009
Golden Rum Cake
This was a great recipe. I had never had, much less made a rum cake before so I have nothing to compare it to other than comparing it to 'cake' in general. It was very moist and had a great flavor - I used Bacardi Gold. I took it to a Thanksgiving party and everyone loved it. When you put half of the rum sauce in the pan and re-insert the cake, be sure to only let it sit for a little while and then turn it over so that the rum soaks in and makes its way through the cake. I made the mistake of leaving the cake upside down in the pan overnight and then turning it over a couple of hours before serving, which made the top of the cake VERY rum-soaked (but not soggy) - much like a shot of straight rum.

1 user found this review helpful
Reviewed On: Nov. 26, 2008
 
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