Easy to make, this cake has the dense and flavorful characteristics of a pound cake.
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Easy to make, this cake has the dense and flavorful characteristics of a pound cake.
1 tsp salt
1 tsp Clabber Girl Corn Starch
1/2 cup crushed toffee bits
1 tsp Clabber Girl Baking Powder
Chocolate Glaze:
1/2 tsp Clabber Girl Baking Soda
2 cups sifted powdered sugar
Cake:
1 cup buttermilk
6 tbsp cocoa powder
1 cup butter (2 sticks), softened
2 tsp rum flavoring
1/4 cup milk
2 cups granulated sugar
Cocoa filling:
1 tsp vanilla extract
4 eggs
3 tbsp brown sugar
2 tbsp melted butter
3 cups all-purpose flour
1 tbsp cocoa powder
Topping:
Preheat oven to 350 F; generously spray a bundt pan with cooking spray; set aside. In a large mixing bowl, cream butter, sugar and eggs. In a separate bowl combine flour, salt, Clabber Girl Baking Powder and baking soda. Add dry mix to creamed mixture, alternating with buttermilk. Add rum flavoring; pour half the batter into the pan and sprinkle with cocoa filling. Pour the remaining batter on top. Bake at 350 F for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Chocolate glaze directions: In a small bowl, combine powdered sugar and cocoa. Add milk, vanilla and melted butter. Mix until blended. When cake is cooled, drizzle with chocolate glaze and sprinkle with crushed toffee bits.
1 tsp salt
1 tsp Clabber Girl Corn Starch
1/2 cup crushed toffee bits
1 tsp Clabber Girl Baking Powder
Chocolate Glaze:
1/2 tsp Clabber Girl Baking Soda
2 cups sifted powdered sugar
Cake:
1 cup buttermilk
6 tbsp cocoa powder
1 cup butter (2 sticks), softened
2 tsp rum flavoring
1/4 cup milk
2 cups granulated sugar
Cocoa filling:
1 tsp vanilla extract
4 eggs
3 tbsp brown sugar
2 tbsp melted butter
3 cups all-purpose flour
1 tbsp cocoa powder
Topping:
Preheat oven to 350 F; generously spray a bundt pan with cooking spray; set aside. In a large mixing bowl, cream butter, sugar and eggs. In a separate bowl combine flour, salt, Clabber Girl Baking Powder and baking soda. Add dry mix to creamed mixture, alternating with buttermilk. Add rum flavoring; pour half the batter into the pan and sprinkle with cocoa filling. Pour the remaining batter on top. Bake at 350 F for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Chocolate glaze directions: In a small bowl, combine powdered sugar and cocoa. Add milk, vanilla and melted butter. Mix until blended. When cake is cooled, drizzle with chocolate glaze and sprinkle with crushed toffee bits.