Published: Monday, February 20, 2012
Two new cakes to add to the array
We've baked and eaten our way through quite an array of different cakes these past months, including those made with 7-Up.
But none, nary a one, called for root beer or rum. So Everett cook Carol Wilson puts that to rights today, filling the gap with one of each.
"I love root beer,'' she tells us, "so when I found this cake recipe, I was very happy. When you serve the slices topped with whipped cream, they taste kind of like a root beer float.''
About the rum cake, Carol says, "This is a very easy cake recipe I've had for several years. I haven't made it in a while and decided it was time I did.
"The recipe calls for one cup of butterscotch chips, but I always put in a little more. I have made it with or without the rum and liked it both ways.''
Root beer cake
1 package (18.25 ounces) yellow cake mix
1 can or bottle (12 ounces) root beer, plus 3 tablespoons for glaze
1/4 cup vegetable oil
3 eggs
1/2 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. In a medium bowl, stir together the cake mix, the 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
Bake for 35 to 40 minutes, until a toothpick comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour root beer glaze evenly over cake.
To make the root beer glaze, combine the powdered sugar and remaining 3 tablespoons root beer and beat until smooth.
Makes one 10-inch bundt cake.
Butterscotch-rum bundt cake
1 package (18.25 ounces) yellow cake mix
11/2 teaspoons vanilla
1/2 cup butter, softened
1 cup sour cream
1 package (4-serving size) instant butterscotch pudding mix
5-6 teaspoons rum
4 eggs
3 tablespoons sugar
1 cup chopped walnuts
1 cup butterscotch chips
Preheat oven to 350 degrees. Butter and flour a 10-cup bundt pan or spray with baking spray. In a large mixing bowl, combine the cake mix, vanilla, butter, sour cream, pudding mix, rum, eggs and sugar; beat until well combined. Stir in the walnuts and butterscotch chips. Bake 55 minutes. Let cool in pan 5 to 10 minutes before inverting onto rack to cool completely.
Makes one 10-inch bundt cake.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday's Good Life section.
But none, nary a one, called for root beer or rum. So Everett cook Carol Wilson puts that to rights today, filling the gap with one of each.
"I love root beer,'' she tells us, "so when I found this cake recipe, I was very happy. When you serve the slices topped with whipped cream, they taste kind of like a root beer float.''
About the rum cake, Carol says, "This is a very easy cake recipe I've had for several years. I haven't made it in a while and decided it was time I did.
"The recipe calls for one cup of butterscotch chips, but I always put in a little more. I have made it with or without the rum and liked it both ways.''
Root beer cake
1 package (18.25 ounces) yellow cake mix
1 can or bottle (12 ounces) root beer, plus 3 tablespoons for glaze
1/4 cup vegetable oil
3 eggs
1/2 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. In a medium bowl, stir together the cake mix, the 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
Bake for 35 to 40 minutes, until a toothpick comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour root beer glaze evenly over cake.
To make the root beer glaze, combine the powdered sugar and remaining 3 tablespoons root beer and beat until smooth.
Makes one 10-inch bundt cake.
Butterscotch-rum bundt cake
1 package (18.25 ounces) yellow cake mix
11/2 teaspoons vanilla
1/2 cup butter, softened
1 cup sour cream
1 package (4-serving size) instant butterscotch pudding mix
5-6 teaspoons rum
4 eggs
3 tablespoons sugar
1 cup chopped walnuts
1 cup butterscotch chips
Preheat oven to 350 degrees. Butter and flour a 10-cup bundt pan or spray with baking spray. In a large mixing bowl, combine the cake mix, vanilla, butter, sour cream, pudding mix, rum, eggs and sugar; beat until well combined. Stir in the walnuts and butterscotch chips. Bake 55 minutes. Let cool in pan 5 to 10 minutes before inverting onto rack to cool completely.
Makes one 10-inch bundt cake.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday's Good Life section.
Comments
(