Rum Cream Cake and a Yummy Giveaway!

I have been dying to make a rum cake for a long time now. Seeing that there is a lot to them, it's been kind of on hold. But when Foodbuzz contacted me through their Tastemaker Program, letting me know they were sending me some free Duncan Hines and Comstock products my way, I knew it was time to get the creative juices flowing again!

There is a lot to a Rum Cake. There are typically four layers of rum-soaked vanilla cake and then a vanilla custard, chocolate custard, and strawberries in between the layers! Not to mention it's wrapped in a wonderful mascarpone whipped cream! So a boxed cake mix and already made strawberry filling saves you loads of time!

My Rum Cake only has 3 layers of rum-soaked cake. I was so excited to create such a beautiful cake that I didn't plan ahead I made only 3 layers of cake. I should have made 4 to accommodate my 3 yummy layers. So it is hard to see my vanilla custard but believe me it is there!

I am also excited to let you know that Foodbuzz gave me extra Duncan Hines giveaways for my readers!!!! So all I ask is that you "like" me on facebook or "follow" me here (or both) and leave me a comment saying you've done so and what you would make with free Duncan Hines products! Please leave me a separate comment if you do both so I can count you're entry twice! Giveaway ends on Saturday, Dec. 2.

Rum Cream Cake

recipe by Sabrina W. for eat.drink.and be merry.

serves 8

1 box Duncan Hines french vanilla cake mix (plus ingredients on the back of the box)

1 cup Comstock strawberry filling, pureed (or use fresh strawberries)

1/2 cup chopped walnuts

3/4 cup rum

Whipped Cream

2 8oz containers of mascarpone cheese

1 cup heavy whipping cream

1 cup powdered sugar

1 teaspoon almond extract

Chocolate Custard

1 cup whole milk

1/4 cup sugar

1/8 cup corn starch

salt

2 egg yolks

1/8 cup coffee liqueur (optional)

1 teaspoon vanilla extract

2 oz semi sweet bakers chocolate (chopped)

Vanilla Custard

1 cup whole milk

1/4 cup sugar

1/8 cup cornstarch

salt

2 egg yolks

2 teaspoons vanilla extract

Bake your cake mix in two 9-inch cake pans. Once cool, with a serrated knife, slice cakes in half to form two more layers. Place the layers on parchment paper lined baking sheets and drizzle each layer with Rum. Place in the fridge until you're ready to assemble the cake.

Next make the custards. I made mine in 2 batches. For the chocolate custard, scald the milk over medium heat. In the meantime, mix together the sugar, salt, and cornstarch. Add in the yolks, vanilla, and liqueur. Once the milk is heated, add in half the milk to the mixture, stir, and then add your mixture back to the pot on the stove with the rest of the milk and whisk constantly until it comes to a boil and thickens. Immediately remove from heat and stir in the chopped chocolate. Transfer to a small dish and set aside to cool for 30 minutes, stirring occasionally so a skin doesn't form. Cover with plastic wrap pressed onto the pudding and refrigerate for 2 hours.

Make the vanilla pudding the same way omitting the liqueur and chocolate.

For the whipped cream, add all ingredients to a chilled bowl and mix with beaters until stiff peaks form.

To assemble the cake, spread the chocolate custard over the first layer. Then spread out your pureed strawberry filling over the second layer, and lastly spread out the vanilla custard on the third layer. Cover with last rum cake layer and cover the entire cake with the whipped cream. Garish with chopped walnuts and refrigerate until ready to serve!