That’s My Kinda Cookbook!

I’ve heard of these before:  Booze Cakes.  Liquor cakes.  Hmmm – never tried one before, but in a review on the Seattle Times, Tish Wells gives us a look at Kristina Castella and Terry Lee Stones new book, “Booze Cakes: Confections Spiked With Spirits, Wine, and Beer“.  Give a click on the link above to read Tish’s full review, but we’ve re-posted the recipe for Rum & Coke Whoppie Pies below.  I just HAVE to try and make these…. this might be an interesting Friday night after all….

whoopieRUM & COKE WHOOPIE PIES

Chocolate Soda Cakes:

½ cup unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup buttermilk

¼ cup cola

2 ½ cups all-purpose flour

5 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon salt

Fluffy Rum-spiked cream filling:

½ cup unsalted butter

1 cup marshmallow fluff

3 or 4 tablespoons of rum

2 cups confectioners’ sugar

1. Preheat oven to 375 F. Line two baking sheets with parchment paper or silicone baking mats.

2. In a mixing bowl, cream butter and sugar 3 to 5 minutes or until light and fluffy. Beat in eggs and vanilla. In another bowl, combine buttermilk and cola. Add it to creamed butter and egg mixture. Beat in flour, cocoa, baking soda, baking powder, and salt.

3. Drop batter by the tablespoonful onto baking sheets, leaving plenty of room for the cakes to spread; bake 10 minutes. Let cool completely.

FOR THE CREAM FILLING:

4. In a mixing bowl, beat together butter and marshmallow fluff until light and creamy. Mix in rum. Slowly beat in confectioners’ sugar, mixing until light and fluffy.

5. Sandwich a generous amount of filling between cooled cakes.

One Response to “That’s My Kinda Cookbook!”

  1. John Says:

    Hey, I can highly, *highly* recommend trying Chocolate Guinness Cake. No previous experience/fondness for Guinness required. Very moist result. Deeeeeelicious!

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