Chocolate Caramel Rum Cake
Chocolate again. Yep. Chocolate is always on my mind so it makes its way here a lot. There’s nothing fancy or complex about this recipe, just a straight chocolate caramel rum cake. Sometimes simple is best and sometimes more rum is better than less. Of course you can glaze to your preference, I personally like it on the more aggressive side. But whether you go heavy or light-handed, you’ll see the caramel rum provides an uncomplicated contrast to the chocolate cake to keep it from being a one note dessert.
And you’ll have to take my word on that one for a little bit. Know why? I can’t find the recipe. What. . .the. . . freak? How is that possible?
Honestly, I’m not sure, especially since I’m so super anal about crazy stupid stuff like color blocking my closet, creating a billion Spotify and iTunes playlists according to genre, artist, decade and mood. You would think all that need for classifying and granularity would dictate me being a highly organized person? I would like to think so too, but as evident by the lost of this recipe – not so much.
My apologies, for the mess up here. Check back in a week or two after I go through the recipe a few times to verify the accuracy of what I can remember (that’s downside of baking and writing a lot of recipes—things start to blend together). I’ll post it here once I re-create it.
Apparently my five days of posting is experiencing a few hiccups. But stick with me – I’ll find my pacing. Man, this blogging is just tough stuff.