USVI-On-Line

Does aging hurt Jack D? No, it usually makes it more delicious (as long as it doesn't get too hot).

I'll find the recipe that I use for the cake. Or you could do a rum cake and substitute the whiskey for the rum.

This isn't my recipe, but it sure sounds yummy. I'll find mine for you too!

http://www.our-daily-bread.com/recipes/jack.htm

Lulu76 wrote:

Chefcat wrote: Can't believe that tomorrow I'm going to be in St. John. First time ever, and we're so looking forward to it. We're set up to do 3 days of morning dives. May do more if it's really good...

How long will you be there ChefCat?

Alas, Lulu, only a week. Gotta make the most of every one of those days. Too bad the first one is spent getting there! Diving the 3 mornings and exploring snorkel sites when we're not diving. My idea of a great vacation is one where my hair never dries!

--Cat

That JD Fudge cake recipe looks like it is just the thing. However, I may try to adjust the fat content if I can. I would like your cake recipe also.

Last night I made a Coconut Rum cake using the Bacardi recipe. I used Coconut Supreme cake mix, coconut cream pudding mix, and Cruzan coconut rum. It was the low fat version. My BIL and SIL dropped by this pm (who both have heart problems) and they loved it.

Don't get old, its no fun.

OK, I NEED that coconut cake recipe. Yummmy!!!!!!

I'm trying not to get old, but it's not going very well.

This is the recipe I use, which seems to be just a slight variation on the other. The ingredients look the same, but the preparation doesn't.

5 ounces unsweetened chocolate squares
1/4 cup instant coffee granules
2 cups self-rising flour
1/4 cup boiling water
1 1/4 cups cold water
1/2 cup jack daniels' black label whiskey
1 teaspoon vanilla
1 cup butter (use real butter)
2 cups sugar
3 eggs

Directions
Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
Melt chocolate and set aside to cool down a bit.
Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
The batter WILL BE THIN & RUNNY. Do NOT add more flour.
Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.

Lulu76 wrote:I'm trying not to get old, but it's not going very well.

My friend always says, "If I knew I was gonna' live to be this old, I'da taken better care of myself!"

Thank you, Verjoy, for posting the rum cake recipe. I don't know how I missed it before !

Lulu~

I used the Bacardi Rum cake recipe on page one of this thread, using applesauce instead of oil, 3 eggs instead of 4, and 1/2 cup Promise low fat margarine in the glaze instead of butter for the lowfat version.

Then for the Coconut Rum cake I used Coconut Supreme cake mix, coconut cream pudding mix, and Cruzan coconut rum for the rum. Next time I'm going to add the glaze the way that Chefcat described. I'm sure that will really distribute the rum glaze better than I have been doing it.

Trick or Treaters are starting to come to the door We love that except we miss our doggie who used to love Halloween and little kids.