day 21: {rum cake}

i have to be honest.  i’m running out of commentary.  i’m beginning to feel like i’m saying the same thing over and over.  so, here’s the recipe for a yummy rum cake.  that’s all.  it’s good!

Rum Cake


½ cup pecans, chopped

1 Duncan Hines Butter cake mix

1 3-oz. instant vanilla pudding mix

½ cup light rum

½ cup water

½ cup vegetable oil

4 eggs


1. mix all ingredients together.

2. pour into greased and sugared bundt pan.

{i used my cakelet pan and I only made 9 little cakes. the truth is i should have. divided the batter 3. to make 12 cakes because the tops poofed up real big.}

4. bake at 350 degrees for 45-50 minutes for large bundt pan or 20-25 minutes for mini cakes.


½ cup sugar

½ stick butter

1/8 cup rum

1/8 water


1. place all ingredients in microwave safe bowl.

2. heat for 1 minute intervals until boiling, stirring in between.

3. pour glaze over warm cake.



.:chocolate pudding cake with cookie dough buttercream lava:.

Oh, my! After an epic fail, I decided to try something new and different {not that the epic fail wasn’t something new and different, but none the less} I found this recipe for Cookie Dough buttercream icing on pinterest {my new found love … you can follow me here} and wanted to try it. And it is FANTASTIC! After a little conversation I had last weekend with one of the girls I work with, I had this idea … Chocolate Pudding cake in {my new cakelet pan} with Cookie Dough buttercream as the “molten lava” in the middle!  And I must say it actually worked.  And it was actually good.  So here you go!  Enjoy!



Cookie Dough Buttercream Icing

2 sticks unsalted butter, at room temperature

½ cup crisco

¾ cup light brown sugar, packed

3½ cups powdered sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract


Beat together the butter, crisco and brown sugar in mixer until creamy.

Mix in the powdered sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and well blended.


Chocolate Pudding Cake

1 box of chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semisweet chocolate chips


Preheat oven to 350 degrees.

Grease and flour cakelet pan.

{here’s a picture of a cakelet pan … i didn’t know that’s what a pan like this was called unitl i got one for my birthday}

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended.

Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.

Pour batter into prepared pan.

Scoop about 2 tablespoons of cookie dough icing on top of cake batter and “push” into the center of the batter.

Bake in the preheated oven for 15-17 minutes.

Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Makes about 12 mini cakes.