In late October my aunt from Kentucky brought up a few loaves of a soft kind of bread as a treat… I only had a slice, but I fell in love and immediately wanted the recipe.

A week later the recipe for the Rhum Cake popped up in my email inbox and I immediately set out to try the recipe… To more than stellar results.

Below is the original cake recipe that was sent to me:

INGREDIENTS for CAKE
3 eggs
4oz (approx 1/2 cup) oil
1 box yellow instant pudding (approx 3-1/2 oz)
1 box Butter Golden cake mix
4oz (approx 1/2 cup) self rising flour
10oz (approx 1-1/4 cups) milk
2oz (approx 1/4 cup) Rum
1 teaspoon vanilla

DIRECTIONS for CAKE
1: Turn on oven 325 degrees F
2: Mix all ingredients well for about 10 – 15 minutes.
3: Pour mixture into bread tins in the following sequence:
3a: 25 minutes at 325 degree F
3b: 10 minutes at 250 degree F
3c: Turn off oven, leave in oven for 10 more minutes

The first time I tried out the above, I followed the recipe to the tee and absolutely loved the results. In fact I loved them so much that I decided to change up the recipe using 5oz (approx 5/8 cup) of melted Stracciatella from the Lindt store in the Aurora Premium Outlet Mall.

So how did I adapt the recipe when I decided to add that particular ingredient?
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