Ingredients for Devil's Food Cake Soaked In Rum
- 2 cups all-purpose flour
- Baking Soda
- 1 teaspoon salt
- 2 cups granulated sugar
- Vegetable Shortening
- Buttermilk
- 2 teaspoons vanilla extract
- 4 large eggs
- Chocolate
- Dark Rum
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How to Make Devil's Food Cake Soaked In Rum
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a food processor, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 2 cups granulated sugar. Pulse until well combined.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add the dry ingredients to the creamed butter, alternating with 1 ¾ cups milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 teaspoons vanilla extract, 4 large eggs, and 1 cup melted unsweetened chocolate.
- Beat for 1 minute more on medium speed.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 5 minutes before inverting onto wire racks to cool completely.
- Once cooled, poke holes all over each cake layer using a fork.
- Drizzle generously with your leftover rum from the Drunken Cherries recipe (approximately ½ cup, adjust to taste).
- Let the cakes soak for at least 30 minutes, or preferably overnight.
- Frost with your favorite frosting (see recipe #51345).
- Garnish with drunken cherries.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
125g
Fat
30g
Carbs
17g
