All-New Cake Mix Doctor - Anne Byrn [199]
3. Bake the cake until the top just springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the baking pan to a wire rack and let the cake cool completely, 30 minutes.
4. When the cake has cooled crumble it into a large mixing bowl. Add 2 cups of the confectioners’ sugar and the cocoa powder, chopped nuts, coconut, if using, and rum. Using a wooden spoon, stir until well combined. Spoon out 1 to 2 tablespoons of the cake mixture and roll them into balls. Dredge the balls in the remaining ½ cup of confectioners’ sugar.
Keep It Fresh! Store the rum balls in a tightly sealed container at room temperature for up to four days. Freeze the rum balls, wrapped in aluminum foil, for up to three months. Let the rum balls thaw overnight on the counter before serving.
Recipe Reminders
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SPECIAL TOUCHES
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BUTTERSCOTCH WALNUT BROWNIE DROPS
THE TASTE OF BUTTERSCOTCH takes me back to my childhood when my favorite dessert was a butterscotch bar or warm butterscotch pudding. In this easy to bake cookie, comfort meets the sheer sophistication of chocolate and walnuts. Most any brownie mix will do in this recipe. As the cookies bake they will rise, but it is natural for them to flatten out as they cool. The cookies are chewy and delicious, and they freeze well if you need to bake ahead.
makes:
4 to 5 dozen cookies
prep:
15 minutes
bake:
8 to 10 minutes
cool:
5 minutes
1 package (about 20 ounces) brownie mix
8 tablespoons (1 stick) butter, melted
2 large eggs
½ teaspoon ground cinnamon
1 cup (6 ounces) butterscotch chips
1 cup chopped walnuts
1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside 2 ungreased baking sheets.
2. Place the brownie mix, butter, eggs, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the butterscotch chips and walnuts. Beat on low speed until the dough is thick and well blended, 30 seconds longer.
3. Drop the cookie dough by generous tablespoons about 1 inch apart on the ungreased baking sheets. Place the baking sheets in the oven; if your oven cannot accommodate both baking sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.
4. Bake the cookies until they are crisp around the edges and puffed up but still a little soft in the center, 8 to 10 minutes. Remove the baking sheets from the oven and immediately transfer the cookies to wire racks to cool for 5 minutes. Repeat with the remaining cookie dough.
Keep It Fresh! Store the cookies, wrapped in aluminum foil or in an airtight container, at room temperature for up to one week. Freeze the cookies, wrapped in aluminum foil, for up to three months. Let the cookies thaw overnight on the counter before serving.
Recipe Reminders
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PREP NOTES
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