Chef Ragan Oglesby is the epitome of a true southern girl with a cosmopolitan flare.
Chef Ragan is the head of Ladyfingers Catering Company and she serves Memphis and Mississippi.
The Cosmopolitan Cook’s Rum Cake Shots
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
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Loaf pan. Sprinkle chopped nuts evenly over the bottom of the pan.
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. Sprinkle Chopped nuts on top of the cake mix
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, cut into small squares put in shot glasses Drizzle glaze over top of cake. Allow cake to absorb glaze and repeat until all glaze is used.
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.
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