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  Recipe Home » CakesDeserts » Caramel Rum Delirium Ice Cream Cake * Part 1
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  Caramel Rum Delirium Ice Cream Cake * Part 1
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 173
Ingredients:

MMMMMCARAMEL RUM CAKE

1 cup Granulated sugar
1/4 tsp Lemon juice
4 tbsp + 2 t unsalted butter
2 cup + 1 T all purpose flour
2 tsp Baking soda
1/2 tsp Salt
1/2 cup Heavy cream
1/2 lb Cream cheese, softened
1 cup Packed light brown sugar
3 Eggs
3 tbsp Myer's Dark Rum
1 tsp Pure vanilla extract
Instructions:
Double Mocha Ice Cream;
-(recipe in another reply)
Semi-sweet Choco Ganache;
-(recipe posted earlier)

EQUIPMENT: 2 1/2-qt saucepan, whisk, stainless steel bowl, 9 x 3-inch
springform pan, electric mixer with paddle, rubber spatula, red
toothpick, 10-inch plate, serrated slicer, large 100%-cotton kitchen
towel, cake spatula Preheat the oven to 325 degrees. To prepare the
caramel flavoring, combine the granulated sugar and lemon juice in a
2 1/2-qt saucepan and stir with a whisk to combine (the sugar will
resemble moist sand). Caramelize the sugar for 5 to 6 minutes over
medium-high heat, stirring constantly to break up any lumps (the
sugar will first turn clear as it liquefies, then brown as it
caramelizes). Remove the saucepan from the heat and carefully add the
heavy cream; stir to combine (the mixture will steam and boil rapidly
as the cream is added). Transfer the caramel to a stainless steel
bowl and allow to cool to room temperature. Continued >>>
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