Friday, January 19, 2007

Rum Pudding-Cake Filling

This recipe is hard to beat for a devil's food cake filling. Topped with whipped cream or raspberries - or both, it is a superb dessert.


2 Tablespoons unflavored gelatin
1/2 cup cold water
1 cup boiling water
2 cups whipping cream
1/3 cup white or golden rum
1/2 cup powdered sugar (granulated for a sweeter filling)
1 teaspoon vanilla

Dissolve gelatin in cold then add hot water; cool until partially set. Whip cream, then add to gelatin with sugar, rum and vanilla. Lete cool in a large bowl. Refrigerate. When ready to use, coat the bottom cake layer. Place second layer on top, then frost top layer and sides of the cake with rich, fudge icing.


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