Eclair cake

Bacardi Rum eclair cake is an extremely moist cake. In fact, it gets better as it ages. Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.

Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. To make the cake, preheat an oven to 325 F.

Sprinkle nuts on the bottom of the pan. Combine all cake ingredients—yellow cake mix, pudding mix, eggs, cold milk, oil, and rum—in a large bowl. Beat for 2 minutes on high with an electric mixer. Let the cake cool in the pan for at least 30 minutes, and then invert onto a serving plate.

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The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. The éclair originated during the nineteenth century in France where it was called “pain à la Duchesse” or “petite duchesse” until 1850. The word is first attested both in English and in French in the 1860s. Some pastry chains in the United States and Canada market Long John doughnuts as éclairs or éclair doughnuts. Montagné, Prosper, Larousse gastronomique: the new American edition of the world’s greatest culinary encyclopedia, Jenifer Harvey Lang, ed. New York: Crown Publishers, 1988, p. THIS CAKE is so moist it doesn’t need frosting.