Scale 6 oz each raisins, prunes and dried cherries. Add enough dark rum to immerse the dried fruits, cover and let sit overnight. Scale R&H® Chocolate RichCreme® Cake Base according to bag directions, adding soaked fruits. Pour into 10” baking pans. Bake at 350°F for 30-40 minutes or until cake springs back lightly when touched, cool. Garnish with Bakery Essentials Cane 6/10X Powdered Sugar (02492784).
* Please reach out to Dawn Sales Representative for item number.
Chocolate Cake, Raisin, Dried Fruit, Prune, Cherry, Rum, Boozy, Powdered Sugar, Donut Sugar