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“to Die For” Cake #twistontradition With #pcinsiderscollection Holiday Recipes

This holiday, Chef Kathy Jollimore invites you to take back the Christmas cake! This modern day version will please any guest at your holiday table: a lightly spiced PC® Gluten Free Golden Cake, creamy spiced rum buttercream, rich Dulce de Leche and the new PC® The Decadent Chocolate Ganache.

This is seriously the most decadent cake I have ever tasted!! It’s official name (much like the cake itself) is a mouthful… Golden Gingerbread Cake with Dulce de Leche, Spiced Rum Buttercream and Chocolate Ganach. Or as I like to call it, To Die For Cake. 

I had the opportunity to sample this yummy creation at a recent Holiday PC Insiders event. Trust me, you’ll want to add this to your recipe collection.

 

Golden Gingerbread Cake with Dulce de Leche, Spiced Rum Buttercream and Chocolate Ganache


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Ingredients
  1. 2 PC® Gluten Free Golden Cake Mix
  2. 1 tbsp. ground ginger
  3. 1 tbsp. cinnamon
  4. ½ tsp. nutmeg
  5. ¼ tsp. cloves
  6. ¼ tsp. cardamom
  7. 4 eggs
  8. 1 cup vegetable oil
  9. 1 cup water
  10. 1 jar PC® Dulce de Leche Caramel Cream Spread
  11. 1 cup butter, room temperature
  12. 3 ½ c. powdered sugar
  13. 2 tbsp. spiced rum
  14. PC® The Decadent Chocolate Ganache Pots
Instructions
  1. Preheat oven to 325°F. Grease 3 8” cake pans and fit the bottom with a piece of parchment. In a large bowl, whisk together the cake mixes with spices. Whisk in eggs, oil and water just until smooth. Divide equally among prepared pans. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 min. Allow to cool completely before removing from pans. Carefully level the cake tops.
  2. In a stand mixer fitted with the paddle (or using hand beaters), beat the butter until light in color and fluffy, Add powdered sugar 1 cup at a time, beating well on high after each addition. Add the rum and beat another minute until incorporated. Place some of the buttercream in a pastry bag.
  3. To assemble the cake, invert one cake onto a cake stand. Pipe a border of buttercream around the cake. Fill with half of the dulce de leche. Invert a second cake on top and repeat. Top with the third cake. Ice the cake with the remaining buttercream, creating a naked cake effect if desired. Heat 2 ganache pots in the microwave for 15 seconds. Pour evenly over the top. Allow ganache to set before serving.
Notes
  1. Created by Chef Kathy Jollimore for the President’s Choice® Insider’s Collection™.
Mommyjuiced http://mommyjuiced.com/

About Jody MacArthur

Mommyjuiced is a blog about the everyday crazy life of a 30-something working mom who is trying to raise two relatively sane young ladies (ages 7 and 10). I live on the East Coast of Canada on one of the most beautiful islands in the world – the home of my heart, Cape Breton. My background is in public relations and marketing and I know how to tell a good story. If you are brand who wants to tell a story, email me and we’ll “talk” details. I started this blog in 2012 as a way to express myself and to let other parents know that this parenthood gig is hard, but we’re all in it together. So don’t take everything I post seriously, sometimes I make s*&% up. True story. But what I am not making up is the fact that I love my kids and family and am thankful that you stopped by to read my blog. I don’t ALWAYS drink wine… but when I do, I’m awesome (or at least I think so)! “Seriously, I love you. You are doing more for the mental health of other mothers than the makers of Prozac!” - Suzanne, mother of 5 (yes 5 kids!) Email me at jodymacarthur at eastlink dot ca if you want more info.

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://mommyjuiced.com/

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