guest post: sweet paul.
hi guys! i was really tickled and honored when victoria asked me to do a guest post! i’m paul lowe and i have my own food, craft and lifestyle magazine called sweet paul magazine… doesn’t that have a nice ring to it? this week is a big week for us at sweet paul. we’re launching our new fall issue today… it’s our 10th issue of sweet paul magazine!
now on to the good stuff. i’ve been waiting for the perfect time to share my most deviously delicious and stunningly sinful CHOCOLATE treats with the world… and autumn seems like a great fit… folks, the time is now!
without further adieu, i give you sweet paul’s rum and chocolate cake in a jar…
Rum &a Chocolate Cake in a Jar
If you don’t care for the taste of rum you can replace it with whiskey.
1 stick butter
9 oz dark chocolate, chopped
1⁄2 cup sugar
1⁄2 cup light brown sugar
1 teaspoon baking powder
3 tablespoons dark rum
3 tablespoons very strong coffee
whipped cream for serving
1. Preheat oven to 350°F. 2. Place butter and chocolate in a double boiler and melt together. 3. Pour the mixture into a large bowl with sugars and mix until dissolved. 4. Add eggs, baking powder, rum, and coffee. Stir well until smooth. 5. Pour into 4 well-greased pint jars. 6. Bake for 30 minutes. They will rise up and fall again— they are supposed to fall. 7. Let them cool slightly. Serve with whipped cream.
i always make sure to reserve the rest of the bottle of rum for several mojitos or a nice rum punch for the cook… errr… moi.
happy fall everyone! i love you all!