Rum Fudge Cakes


Rum Fudge Cakes
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I actually made these over the holidays to bring for gifts. This is such an easy recipe that all you need is a wooden spoon to get you from start to finish. If you need something homemade quickly, this is just for you. But make sure you have rum extract before starting. Most people don’t usually have this in a pantry. You can find this at most grocery stores. The rum extract does give this dessert a unique and most delicious taste. I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you underbake them slightly. These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
Rum Fudge Cakes
Print Recipe
I actually made these over the holidays to bring for gifts. This is such an easy recipe that all you need is a wooden spoon to get you from start to finish. If you need something homemade quickly, this is just for you. But make sure you have rum extract before starting. Most people don’t usually have this in a pantry. You can find this at most grocery stores. The rum extract does give this dessert a unique and most delicious taste. I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you underbake them slightly. These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
Ingredients
Servings:
Instructions
  1. Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely.
  2. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
  3. Spoon batter into lightly greased mini muffin pans, filling almost full.
  4. Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving.
Recipe Notes

Yield: 4 dozen

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Rum Fudge Cakes
Print Recipe
I actually made these over the holidays to bring for gifts. This is such an easy recipe that all you need is a wooden spoon to get you from start to finish. If you need something homemade quickly, this is just for you. But make sure you have rum extract before starting. Most people don’t usually have this in a pantry. You can find this at most grocery stores. The rum extract does give this dessert a unique and most delicious taste. I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you underbake them slightly. These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
Rum Fudge Cakes
Print Recipe
I actually made these over the holidays to bring for gifts. This is such an easy recipe that all you need is a wooden spoon to get you from start to finish. If you need something homemade quickly, this is just for you. But make sure you have rum extract before starting. Most people don’t usually have this in a pantry. You can find this at most grocery stores. The rum extract does give this dessert a unique and most delicious taste. I probably left mine I a minute or two too long, but they still tasted delicious. I think I would rather under bake it a minute or so than over bake it a minutes or so. It’s more moist if you underbake them slightly. These desserts are bite size so they are wonderful for the children after school or anytime they have a sweet tooth. Also, you can bake and freeze.
Ingredients
Servings:
Instructions
  1. Melt butter and chocolate squares in a heavy saucepan over medium-low heat, stirring often. Remove from heat and cool completely.
  2. Stir in granulated sugar, whipping cream, and rum extract until blended. Add eggs, 1 at a time, stirring until blended after each addition. Gently fold in flour. Stir in mini-morsels.
  3. Spoon batter into lightly greased mini muffin pans, filling almost full.
  4. Bake at 375° for 14 minutes or until a wooden pick inserted in center comes out almost clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks to cool completely. Sprinkle cakes with powdered sugar before serving.
Recipe Notes

Yield: 4 dozen

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