Friday, September 19, 2008


Today is International Talk Like a Pirate Day. The holiday was conceived by two Oregonians, John Baur (Ol' Chumbucket) and Mark Summers (Cap'n Slappy), who in 1995 proclaimed that Sept. 19 would be celebrated with outbursts of "Arrrg" and "Avast!" Last year, as I surfed the net for food blogs, I ran across Talk Like a Pirate Day. That makes today my one year anniversary as far as pirate day goes. So in honor of pirates and the wenches who love them, I will either buy a t-shirt at or finish off the devilishly good chocolate cake I made yesterday.


3 oz good chocolate chopped (I also added 1 oz. semisweet chocolate)
1.5 C brewed hot black coffee
3 C sugar
1.5 C flour
1.5 C cocoa powder (not Dutch)
2 tsp baking soda
3/4 tsp baking pwdr
1 1/4 tsp salt
3 large eggs
3/4 vegetable oil
1.5 C buttermilk
3/4 tsp vanilla

Preheat oven to 300, grease two 10" pans lined with wax paper or parchment.
Combine chocolate & coffee, mix until melted & smooth.
Sift together: flour, sugar, cocoa, bsoda, bpwdr, salt.
In mixer, beat eggs til thick & lemon color (3 min), then slowly add buttermilk, oil & vanilla, beating until well combined. Add chocolate mixture & combine well.

Add dry ingredient mixture & beat on medium just enough to combine well.
Pour into prepared 10" pans. (If using 9" pans, do not use all the batter. Also bake 3-4 cupcakes)
Bake approx. 1 hr at 300 degrees.

When cool, remove from pans & frost with chocolate ganache or buttercream frosting. This is a rich fudgy cake. I served one layer - with ice cream. I froze the other layer, unfrosted, tightly wrapped. To defrost, remove from freezer, do not unwrap, let thaw.

But if you don't want to bake a cake from scratch, take a look at this Betty Crocker video that shows exactly how to make a pirate cake using packaged cake mix & canned frosting. It's enough to make you say Arrgh!!

Of course, if a real pirate, like Captain Ron, is coming to dinner, you'll walk the plank if you don't serve rum cake. Dark rum is said to be best. But, it is a good idea for the cook to try several kinds of rum before baking. Use the rum that gives the best buzz. That is either the best rum in the group, or the last rum you drank.


1 c. chopped pecans or walnuts
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello brand vanilla flavor instant pudding & pie filling
4 eggs
1/2 c. water
1/4 c. oil
1 cup sugar (for glaze)
1/2 c. Bacardi dark rum (80 proof)

Or use pudding included yellow cake mix; decrease water to 1/4 cup.
Sprinkle nuts evenly in bottom of 10 inch tube or fluted tube pan that has been greased and floured or sprayed with Pam pure vegetable cooking spray. Combine remaining ingredients in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan. Bake at 325 degrees for about 1 hour or until cake begins to pull away from sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes. Prepare glaze. Invert cake onto serving plate. Prick with cake tester or wooden pick. Carefully spoon warm glaze over warm cake.


Combine in saucepan:

1/2 c. butter
1/4 c. water
1 cup sugar

Stir until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in 1/2 cup rum; bring just to boil.

1 comment:

Mary Ann said...

Hi- Thanks for checking out my blog! Welcome to TWD, it is so fun. I hope you like the dimply cake, I loved it with the basil, which kinda surprised me. Look forward to seeing your creations!