November is always a big birthday month. Let’s bake a birthday cake, I usually go for my favorite chocolate. I wanted to make a chocolate rum cake this year. My friend dug up an old recipe she saved from the newspaper, it was titled Janice’s whiskey cake from the food section of the Milwaukee Journal Sentinel, March 27th 1996.
It looked like a classic, the recipe called for white cake mix and whiskey, I substituted chocolate cake mix and dark rum. It worked great, the instant pudding made it nice and moist. But still not enough chocolate for me, any excuse to top it with some chocolate ganache. I also made the ganache with a tablespoon of the dark rum. After melting the cream and chocolate I placed it in the refrigerator over night and then whipped it up the next day and spread it on top of the cake as frosting. The birthday guests really enjoyed this cake, it will make a repeat appearance.
I have been intrigued by these roasted and grilled fruits, so far all I’ve ever done is grill up some pineapple. I was ready to expand my horizons. I teamed up with Maggie the Food Stylist and we came up with this recipe. We started by going on-line and searching for some ideas. We found these recipes for roasted strawberries.
Recipe from leite’s Culinari
The roasted berries are savory and sweet. It punched a lot more flavor into each bite. Sometimes the store-bought strawberries can be a disappointment, they look great but have no flavor. Roasting fruit extract the natural sweetness and caramelizes the juices. We decided to make a shortcake dessert out of the berries. I like to keep it simple and do what I know, and that’s Betty Crocker Original Bisquick just like mom used to make.
- In medium bowl, stir 2 1/3 cup Bisquick mix, 1/2 cup milk, 3 tablespoons sugar and 3 tablespoons butter melted, until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Preheat oven to 425 degrees. Bake 10 to 12 minutes or until golden brown.
Make some fresh whipping cream and garnish with mint. A new twist to a classic dessert.
Food styling by Maggie Stopera www.maggiethefoodstylist.com
I’ve been waiting to make this cake, and finally it was near valentines day and my sisters birthday-done. A lover of chocolate and good beer a perfect combination. The finaI creation with pecans and Carmel whiskey frosting and butter cream frosting on top. I stopped at the liquor store and found a four pack of Young’s Double Chocolate Stout, sounds perfect.
This recipe makes three 8 inch cakes, that’s alot of cake. I chopped some pecans and sprinkled them in between the layers with the Carmel Whiskey Frosting. Why stop there, the top layer is chocolate Buttercream frosting. WOW it was like a turtle pecan candy. this cake is so good, must find another reason to make very soon.
Stout cake recipe from Epicurious
Carmel Whiskey Frosting
The birthday cake was great, enjoyed with a glass of the Young’s Double Chocolate Stout.