Double Chocolate Rum Cake

Today I baked my first rum cake; and it turned out delicious. I used a recipe from the Cake Mix Doctor, I got the book yesterday and decided to try it out. The cake was very easy and fast to make, the consistency was tender and moist. It calls for 1/2 cup of gold rum which I thought it was going to be too much, but it was just enough to get the rum taste; plus the raspberry rum sauce gives a little extra - delish!

I just tried this recipe for now but I will bake some others. I love the way this book shows the cake pictures right at the beginning of the book with the page for the recipe. It makes it very easy to pick and choose what you want to bake.

PB&J Cupcakes

Last weekend I decided to turn one of my husband’s favorite sweet treats, PB&J sandwich, into a cupcake.

Peanut Butter & Jelly Cupcake Ingredients:

• 1 box of white cake mix, you can also use butter cake mix
• 2-3 cups of Peanut butter spread; I used Jiffy’s reduced fat
• 3 eggs
• 3-1/2 sticks of unsalted butter (oil substitute)
• ¼ cup sour cream
• 1 tsp of vanilla extract
• 1 cup of milk (water substitute)
• Grape or strawberry jelly
• 1/2 cup chopped peanuts
  

Directions:

1. Cream about ¾ cups of peanut butter with ½ stick of butter
2. Just follow the instruction of the cake mix box, but make the substitutions listed above.
3. Add to creamed peanut butter - cake mix, eggs, vanilla extract, 1 stick of butter, sour cream, milk
4. Fold in chopped peanuts
5. Bake according to cake box instructions
   

After cooled, inject the jelly into each cupcake with a piping tip and voila! Now, it’s ready for icing.

Peanut Butter Icing

Mix about 1-2 cups of peanut butter with 2 cups of confectioning sugar; taste it to make sure it’s not too sweet and make sure it stays at a good consistence for decoration. Not too hard and not too soft.

Well, it turned out delicious and I even had extra for a little cake.

If you like PB&J sandwiches, this is a must. I am sure you will love it!