Spring Break 2012!

Ah, sweet homecoming.

I've really needed this break.

So much stress this semester, with school and other things.

Now it's time to kick back, relax, and sit by a pool and sip drinks.

Am I right or am I right?

WRONG.

This is what my home looks like currently.

A downpour of grayness.

Not so cute, and not so warm.

So much for my wonderful tan...

But, good news, this is perfect baking weather!

Therefore, yesterday my kitchen and I were once more reunited.

The product of this love?

Banana Rum Cake!

Super duper simple.

And quite delicious, if I do say so myself.

And I would just like to note, I hate bananas.

We just had a lot in the house...so I was told to use them.

Alcohol knocks out their flavor rather well ;)

 Banana Rum Cake

Adapted from All Recipes

• 1 box yellow cake mix
• 1/4 tsp baking soda
• 2/3 cup dark rum
• 2/3 cup water
• 2 eggs
• 2/3 cup mini chocolate chips
• 1 cup mashed bananas

1. Preheat oven to 350 

2. Combine all ingredients in one bowl, mix until smooth.

3. Pour into greased bundt cake pan.

4. Bake for 35-45 minutes.

5. Take it out, let it cool for about five minutes, then remove from pan gently.

Rum Icing

• 2 cups confectioners sugar
• 1/3 cup softened butter
• 2 tsp vanilla
• 2 tbsp dark rum
• 1/4 tsp butter extract (If you want. We did.)

1. Combine sugar and butter.

2. Add in vanilla, rum, and extract.

3. Mix until smooth and super creamy.

4. While cake is just slightly warm, spread over the top and allow icing to ooze down the sides!

5. Top with coconut, or whatever else you think would add to the cake!

Enjoy!

Sidenote: It is delicious warm, but even better when completely cooled!

The rum gives a bit of a zing, but it's diminished when cooler =)