{"id":1332,"date":"2023-11-30T05:10:12","date_gmt":"2023-11-30T05:10:12","guid":{"rendered":"https:\/\/cookpalette.com\/?page_id=1332"},"modified":"2023-11-30T05:10:12","modified_gmt":"2023-11-30T05:10:12","slug":"chocolate-rum-cream-cake","status":"publish","type":"page","link":"https:\/\/colorpalette.com\/free-healthy-recipes\/free-desserts-recipes\/chocolate-rum-cream-cake\/","title":{"rendered":"Chocolate Rum Cream Cake"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Chocolate Rum Cream Cake<\/span><\/h2>\n

Serves 10<\/em><\/p>\n

Cake<\/strong>
\n1\/4 C soft margarine<\/span>
\n1\/2 C plus 3 I sugar, divided<\/span>
\n1-1\/2 C cake flour, sifted<\/span>
\n1-1\/2 tsp baking powder<\/span>
\n1\/4 tsp salt<\/span>
\n2\/3 C skim milk<\/span>
\n1 tsp rum extract<\/span>
\n2 egg whites, room temperature<\/span><\/p>\n

Cream Filling<\/span><\/strong>
\n1\/2 C sugar<\/span>
\n5 tsp cornstarch<\/span>
\n1\/8 tsp salt<\/span>
\n1-1\/2 T unsweetened cocoa<\/span>
\n1-1\/4 C skim milk<\/span>
\n1 egg, lightly beaten<\/span>
\n1\/2 tsp rum extract<\/span><\/p>\n

Glaze<\/span><\/strong>
\n2 T sugar<\/span>
\n1-1\/2 T unsweetened cocoa<\/span>
\n3\/4 tsp cornstarch<\/span>
\n1\/3 C skim milk<\/span>
\n1\/2 tsp rum extract<\/span><\/p>\n

Cake:<\/strong> Cream margarine; slowly add 1\/2 C sugar, beating at medium speed<\/span> with an electric mixer until fluffy, about 5 minutes. Combine flour, baking<\/span> powder, and salt; beat into creamed mixture in thirds, alternating with the<\/span> milk. Blend in rum extract. Set aside. Beat egg whites until foamy. Gradually<\/span> add 3 T sugar and continue to beat to form stiff peaks. Gently fold into batter.<\/span><\/p>\n

Pour into a nonstick 8-inch cake pan. Bake at 350\u00b0 for 30 to 35 minutes, or un<\/span>til a toothpick inserted in the center comes out clean. Cool slightly before re<\/span>moving from pan; cool completely on a wire rack.<\/span><\/p>\n

Cream Filling:<\/strong> Mix sugar, cornstarch, salt, and cocoa. Slowly stir in milk until<\/span>
\nwell blended. Bring to a boil over medium heat. Cook 1 minute, stirring con<\/span>stantly; set aside. Very slowly stir one-fourth of the hot milk into the egg. Pour<\/span> the egg mixture into the remaining hot milk and continue to cook until it thick<\/span>ens, about 3 minutes. Stir in rum extract. Pour the cream filling into a bowl<\/span> and chill for at least 3 hours.<\/span><\/p>\n

Glaze:<\/strong> Mix sugar, cocoa, and cornstarch. Slowly stir in milk until well blend-<\/span>
\ned. Bring to a boil over medium heat. Boil 1 minute, stirring constantly. Mix in<\/span>
\nrum extract.<\/span><\/p>\n

Final Assembly:<\/strong> Cut the cake in half horizontally. Spread Cream Filling over<\/span> the bottom half; cover with top half. Spread Glaze over top cake layer. Refriger<\/span>ate for 3 hours before serving.<\/span><\/p>\n

Suggestion:<\/strong><\/span><\/p>\n