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Rum Vanilla Coke Pumpkin Pound Cake




Source of Recipe


Internet


List of Ingredients




Cake:
1 cup butter, softened
1 1/2 cups white sugar
1 cup unsweetened canned pumpkin
4 eggs, room temperature, separated
1 teaspoon vanilla
1 cup Sour Cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 ounce bar Baker's German Sweet Chocolate, chopped ,
1 cup toasted pecans, chopped

Rum and Coke Sauce:
1 cup brown sugar, packed
2 tablespoons cornstarch
1 cup Coca-Cola Vanilla Coke
2 tablespoons dark rum or rum flavoring
3 tablespoons butter


Recipe



Heat oven to 350° F. Spray 12-cup Bundt pan or 10 inch tube pan with vegetable cooking spray. Beat butter and sugar in large bowl of electric mixer until light and fluffy. Add pumpkin and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add Vanilla and sour cream and beat just until blended. In separate bowl, whisk flour, baking soda, salt, cinnamon, allspice, nutmeg and ginger together and add to pumpkin mixture gradually, beating well after each addition. Fold in chocolate and nuts. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten whites into batter. Spread batter evenly in prepared pan. Bake 1 hour 15 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool. Serve warm sauce with cake. Makes 12 to 14 servings.

While cake is baking, prepare sauce. In medium saucepan, combine sugar and cornstarch. Add Vanilla Coke and bring to a boil, stirring. Boil 1 minute until mixture has thickened. Remove from heat and add rum and butter. Stir to dissolve butter. Keep warm.