12.06.2009

Tote-a-licious

Finished up three more totes for a Christmas order, including this vibrant fabric one with red and black flowers, suited for a 17” laptop.  It is by far one of my favorites.  I still don’t have embroidery capabilities but was pleased to find such cute iron-on appliqu├ęs. 

 IMG_9084 IMG_9080

I also decided to try out a new cake recipe on my husband tonight.  His birthday was last week and he requests the same thing every year……chocolate cake.  Well, while searching for chocolate cake recipes made by other than Ms. Crocker, I stumbled across this Golden Rum Cake recipe that was highly recommended.  I decided to make it this week’s venture.  The glazing is cooling as I type so I hope the wait is well worth it. 

House Number 0065931F1

Ingredients
  • 1 cup chopped walnuts
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup dark rum
Directions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.  (or pour half of glaze into pan and put cake back in, pour rest of the glaze on the bottom of cake and let fully absorb.)
  4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.