Tunnel of Fudge Cake with Rum

Tunnel of Fudge Cake with Rum

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Ingredients

FOR RUM CAKE:
1 ¾ cups sugar
1 ¾ cups margarine or butter, softened
6 eggs
1-2 teaspoons LorAnn Rum Bakery Emulsion
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups chopped walnuts

FOR RUM GLAZE:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 teaspoon LorAnn Rum Bakery Emulsion
4 to 6 teaspoons milk

Recipe PDF

Tunnel of Fudge Cake with Rum
R0528.pdf Download PDF

Directions

FOR RUM CAKE:

1
Heat oven to 350°F. Grease and flour Bundt pan.
2
In large bowl, combine sugar and margarine and beat until light and fluffy.
3
Add eggs one at a time, beating well after each addition. Add rum flavoring and lightly combine.
4
Gradually add 2 cups powdered sugar and combine. By hand, stir in flour, cocoa, and walnuts until well blended.
5
Spoon batter into greased and floured pan evenly.
6
Bake for 50 to 55 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Let rest in the Bundt pan for 10 minutes and then carefully unmold.

FOR RUM GLAZE:

1
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. 
2
Spoon over top of cooled cake, allowing some to run down sides.
3
Store tightly covered.