Rated “R” for Rum Cake

This cake uses ingredients you normally would NOT find on One Messy Kitchen. But sometimes, life calls for a swig o’ rum…

This recipe is all over the internet in similar forms, but watching our video of how the glaze is applied will help anyone making this cake for the first time.

Cake Ingredients:

  • 1 (18.25 oz) box yellow cake mix
  • 1 small box vanilla instant pudding
  • 4 eggs
  • 1/2 C cold water
  • 1/2 C vegetable oil
  • 1/2 C rum (We’re using Captain Morgan’s spiced rum)

    • **(Glaze ingredients, video and instructions follow the cake video & instructions)

    Cake Instructions:

    1. Preheat oven to 325 degrees.

    2. Grease and flour a bundt pan.

    3. Mix all cake ingredients in one bowl and pour batter into prepared bundt pan.

    4. Bake for one hour, cool on wire rack 10-20 mins.

    Glaze Ingredients:

  • 1/2 C butter
  • 1/4 C water
  • 1 cup granulated sugar
  • 1/2 cup rum (We’re using Captain Morgan’s spiced rum)

    Glaze Directions:

    1. Melt butter in saucepan over medium-low heat.

    2. Stir in water and sugar.

    3. Boil for 5 minutes, stirring constantly.

    4. Remove from heat, stir as it cools and bubbles subside.

    5. Stir in rum.

    6. Using a fork, prick holes in the top of the cake. Using a small measuring cup, pour glaze over the top of the cake and into the holes. Spoon and brush glaze over the top and sides. Create “channels” in the cake by sinking a knife about 3-inches into the cake from the top, and pour rum into the channels while gently pulling the cake aside with the knife (this is show in detail on the video.)

    7. TRUST US, the glaze that fills the hole in the middle of the cake will slowly absorb into the cake in the next day or 2, making it moist and alcoholic.

    • Posted in 21+ recipes | 2 Comments »

    Chocolate Blossom Cookies

    chocolate blossom cookiesPerfect for parties, these chocolate cookies kill a sugar craving, chocolate craving, or make great “bread” for a down-and-dirty peanut butter samich!

    Ingredients:

    • 1 cup (2 sticks) butter, softened (ours is organic)
    • 1-1/2 cups sugar (ours is raw cane sugar)
    • 2 eggs (ours are from free roaming hens)
    • 4 teaspoons vanilla extract
    • 2 cups all-purpose flour (ours is a blend of 1/3 white to 2/3 whole wheat)
    • 1/2 cup Cocoa
    • Additional sugar sprinkled on a plate to roll the dough in…

    Directions:

    1. Beat butter, 1-1/2 cups sugar, eggs and vanilla in large bowl until fluffy.

    2. Combine flour and cocoa in a second bowl.

    3. Gradually add flour mixture to butter mixture, beating until well blended.

    4. Refrigerate dough about 1 hour or until firm enough to roll by hand without it sticking to your hands.

    5. Heat oven to 350°F. Shape dough into 1-1/8-inch balls. Roll in sugar. Place on ungreased cookie sheet about an inch apart.

    6. Bake 9 minutes on cookie sheet or 11 minutes on insulated cookie pan, or until set. Remove from cookie sheet to wire rack. Cool completely.

    Makes about 4 dozen cookies. Adapted from a Hershey’s recipe.

    Posted in baked goods | 1 Comment »

    Choosing your chocolate

    The MessyMom at OneMessyKitchen is a real choc-oholic. Her favorite dessert is chocolate cake with chocolate filling and chocolate icing with chocolate shavings and a side of chocolate mousse. You get the idea!

    But since we try to be somewhat HEALTHY, that’s not a dessert we actually make.

    Sparkpeople.com has a great article to help you figure out which chocolate isn’t SOOO bad for you.

    MessyMom’s new favorite is the Endangered Species supreme dark chocolate (72%) chimpanzee bar, sweetened with beet juice instead of sugar. It is made with all-natural, ethically traded supreme dark chocolate that is O-U kosher. On the inside of the label you can learn about chimpanzees as well as conservation tips.

    Posted in Tip | No Comments »
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