GERMAN RUM CAKE
2 ½ Cups Cake Flour
1 ½ Cups Sugar
3 ½ teaspoons Baking Powder
1 teaspoon Salt
½ Cup Shortening
1 Cup Milk
1 teaspoon Almond Extract
4 Egg Whites - whisk to light foam
You will also need White Rum, powdered or crushed almonds and your recipe ingredients for chocolate butter icing (Read substitutes to recipe)
Mix all ingredients – EXCEPT EGGS – 2 minutes at low speed plus 2 minutes on high speed.
Add Eggs – 2 minutes on high speed
Turn batter into prepared pans.
Bake 30 -35 minutes
Put clean bowl and beaters in freezer
Split cooled cake onto 2 layers
Sprinkle with white rum and cover with a cloth
Let stand 6-8 hours (Cover tight if overnight)
Make a standard chocolate frosting using dark or bittersweet chocolate and substitute white rum for ½ of the liquid
Using bowl and beaters from freezer, whip 1 Pint Heavy Whipping Cream to peak
Fold in (very slowly) ¼ - 3/8 Cup White Rum
Whipped cream goes between each layer
Frost top and sides with chocolate frosting
Decorate sides with powdered almonds
Pairs Well With
A scrumptious cake for Oktoberfest or the holidays.
I've given them as Christmas gifts, but know that you assemble them on the day they will be eaten.