Easy No Bake Angels Rum Cake Recipes
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
EASY NO BAKE ANGELS' RUM CAKE
Make and share this Easy No Bake Angels' Rum Cake recipe from Food.com.
Provided by Lambkyns
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whip cream.
- Fold in crumbled chocolate bars and rum.
- Cut cake in half, horizontally.
- Spread bottom half with whipped cream mixture.
- Place top half of cake onto bottom half.
- Cover cake with remaining whipped cream mixture.
- Be sure to fill centre hole.
- Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
Nutrition Facts : Calories 707.3, Fat 38.4, SaturatedFat 22.5, Cholesterol 115.4, Sodium 559, Carbohydrate 78, Fiber 1.2, Sugar 45.5, Protein 9.9
EASY NO- BAKE CASSATA CAKE
This is a recipe I adapted from an old Glamour cookbook I got back in high school. It has become a tradition at every holiday or family get together. The best part is everyone thinks it is very difficult to make but we won't let them in on this little secret... you don't even have to turn on the oven. Here it is just in time for Easter... Oh, and it is great for your diabetic friends and family members...very low in sugar, especially if you use the sugar -free cakes and substitutes. Feel free to embellish this with whatever mix-ins or flavorings that you like. My family's favorite is the mini chip version but you can add maraschino cherries, strawberries, other chips, nuts, make it vanilla, or almond, or mint. Use your imaginations and let me know what you come up with!
Provided by Jo Coburn
Categories Dessert
Time 20m
Yield 2 cakes
Number Of Ingredients 5
Steps:
- Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
- Set aside.
- In a large mixing bowl, blend the ricotta half the chips and the sugar together.
- On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
- Alternate cake and cream until you have joined three layers.
- I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
- Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
- Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
- The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.
Nutrition Facts : Calories 3763.3, Fat 207.4, SaturatedFat 128.8, Cholesterol 768.2, Sodium 3405.7, Carbohydrate 420, Fiber 1.2, Sugar 232.9, Protein 71.7
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