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GERMAN RUM CAKE


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By qui
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Assembly:


Whipped cream goes between each layer


Frost top and sides with chocolate frosting


Decorate sides with powdered almonds


Keep refrigerated


Pairs Well With


Notes

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.

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