Chocolate Spice Cake with Rum Glaze.
I cobbled this together from several different recipes, and it came out wonderfully. The taste is nicely intense, and not overly sweet.
Chocolate Spice Cake
* 1 3/4 cups white sugar
* 1 3/4 cups all-purpose flour
* 1 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 tablespoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 cup milk
* 1/4 cup vegetable oil
* 1/4 cup apple sauce (or vegetable oil)
* 2 teaspoons vanilla extract
* 1 cup boiling water
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans, or one bundt pan.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add the eggs, milk, oil, applesauce and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pan(s).
3. Bake 30 to 35 minutes in the preheated oven, (or 40-45 minutes for a bundt pan) until the cake tests done with a toothpick. Cool in the pan(s) for 10 minutes, then remove to a wire rack to cool completely.
(Adapted from One Bowl Chocolate Cake.)
I made mine in a bundt pan, so wanted a glaze rather than a frosting to complement it: this took it to the next level, flavor-wise, and was dangerously easy to make.
Rum Glaze
Ingredients
* 1/2 cup firmly packed dark brown sugar
* 1/4 cup rum
* 2 tablespoons butter
* 1 teaspoon molasses (optional)
Preparation
1. Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbsp. butter, and 1 tsp. molasses in a small saucepan.
2. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.
If the glaze thickens and/or separates as it cools, you can pop it in the microwave or back on the stove, then stir it vigorously. Makes about a half cup.
(Originally via Southern Living.)
Drizzle the rum glaze over the cake just before serving. OR, if you made a bundt cake, tip the bundt cake out of its pan, pour in about half the glaze, put the cake back in the pan and cover with the rest of the glaze. Let the cake soak it in for several minutes -- or more -- before serving.
Chocolate Spice Cake
* 1 3/4 cups white sugar
* 1 3/4 cups all-purpose flour
* 1 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 tablespoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 cup milk
* 1/4 cup vegetable oil
* 1/4 cup apple sauce (or vegetable oil)
* 2 teaspoons vanilla extract
* 1 cup boiling water
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans, or one bundt pan.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add the eggs, milk, oil, applesauce and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pan(s).
3. Bake 30 to 35 minutes in the preheated oven, (or 40-45 minutes for a bundt pan) until the cake tests done with a toothpick. Cool in the pan(s) for 10 minutes, then remove to a wire rack to cool completely.
(Adapted from One Bowl Chocolate Cake.)
I made mine in a bundt pan, so wanted a glaze rather than a frosting to complement it: this took it to the next level, flavor-wise, and was dangerously easy to make.
Rum Glaze
Ingredients
* 1/2 cup firmly packed dark brown sugar
* 1/4 cup rum
* 2 tablespoons butter
* 1 teaspoon molasses (optional)
Preparation
1. Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbsp. butter, and 1 tsp. molasses in a small saucepan.
2. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.
If the glaze thickens and/or separates as it cools, you can pop it in the microwave or back on the stove, then stir it vigorously. Makes about a half cup.
(Originally via Southern Living.)
Drizzle the rum glaze over the cake just before serving. OR, if you made a bundt cake, tip the bundt cake out of its pan, pour in about half the glaze, put the cake back in the pan and cover with the rest of the glaze. Let the cake soak it in for several minutes -- or more -- before serving.