Caribbean Rum White Chocolate Cake

Recipe

Dessert
Caribbean Rum White Chocolate Cake

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3.36 out of 5 stars
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14 ratings

Recipe Data

12
Servings
40min
Prep
1hr30min
Total

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    Description

    Drizzle cake with additional rum just before serving to intensify the flavor.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1 ½ c.plus 2 tbsp high-quality white chocolate baking chips, divided
    1 ¼ c.Hy-Vee butter, divided
    ½ c.plus 2 tbsp Hy-Vee granulated sugar, divided
    c.chopped Hy-Vee pecans
    2 ¼ c.Hy-Vee all-purpose flour
    2 tsp.Hy-Vee baking soda
    ½ c.packed Hy-Vee brown sugar
    4Hy-Vee large eggs
    c.buttermilk
    ½ c.plus 2 tbsp Caribbean rum cream liqueur, divided
    1 c.Hy-Vee powdered sugar

    Directions

    1. Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Chop 2 tablespoons white chocolate baking chips; set aside.
    2. For topping, in a small mixing bowl beat 1/4 cup butter and 2 tablespoons granulated sugar with an electric mixer on medium until creamy. Stir in pecans and chopped white chocolate baking chips. Press mixture into bottom of prepared tube pan. Chill.
    3. In a medium bowl, combine flour and baking soda. In a large mixing bowl, beat 1 cup butter with an electric mixer on medium until creamy. Add 1/2 cup granulated sugar and brown sugar; beat for 1 minute. Add eggs, one at a time, beating for 30 seconds after each addition.
    4. In a small bowl, combine buttermilk and 1/2 cup liqueur. Using an electric mixer on low, add flour and buttermilk mixtures alternately to batter, mixing well after each addition. Stir in remaining 1 1/2 cups white chocolate baking chips.
    5. Pour batter into prepared pan. Bake for 50 minutes or until a wooden toothpick inserted into the cake comes out clean. Let cool on a wire rack for 15 minutes before removing cake from pan. Cool several hours or overnight.
    6. For glaze, combine remaining 2 tablespoons liqueur and powdered sugar. Whisk until smooth; drizzle over the cake.

    Nutrition facts

    Servings

    640 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 115mg
    • Sodium: 300g
    • Total Carbohydrates: 73g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.