CHOCOLATE RUM CAKE FROM SCRATCH RECIPES

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

Steps:

• In a large mixing bowl, add Oreo crumbs, finely chopped walnuts, heavy cream.
• Mix until you have a crumbly mixture.
• Mix in rum. Start with 1/4 cup and only add more, if necessary. It takes a few minutes for the dry crumbs to absorb the liquid. Please don't rush on adding extra liquid without giving the rum a chance to fully get absorbed. You should finally end up with a cookie dough- like consistency that's not too sticky and can easily be rolled into balls.
• Scoop out small portions of the mixture and roll into small balls.
• Note: if mixture is too dry and crumbly, mix in some more liquid (e.g. heavy cream or rum). If mixture is too soft and "wet", mix in some more Oreo cookie crumbs.
• Place them on a cookie tray, lined with wax paper or parchment paper.
• Chill in freezer for about 20-30 minutes so they become firm and easy to dip in melted chocolate.
• Remove from freezer and dip each ball in a bowl of melted white chocolate.
• Place them on a cookie tray, lined with wax paper or parchment paper.
• When this white chocolate layer sets, fill a piping bag with melted semisweet chocolate and drizzle on top of all the balls.
• Refrigerate for 1-2 days before serving because it allows the rum flavors to truly develop and deepen. Enjoy!