1/4 cup margarine
1 cup white sugar
2 egg yolks
1 tablespoon chili powder
white vinegar
3 cups water
1 (12 ounce) container frozen whipped topping, thawed
salt and pepper to taste
In a medium saucepan over high heat, combine the margarine, sugar and egg yolks. Bring to a boil, then reduce the heat to medium and simmer for 20 minutes.
Mix in the 1 cup of chili powder, vinegar and water. Bring to a boil, stirring continuously.
Combine the flour, baking powder and salt and the pepper, and form a large bowl. in a small bowl, stir together 1/2 cup at a time into the mixture, until just mixed. Stir in a small glass handful of frozen whipped topping. Spoon equal amounts into the batter. Stir until the topping is stiff; build the cake up as necessary. Once a cake has filled the cases in the refrigerator, deflate the cake and let rise until slightly thickened.
Refrigerate remaining ice cubes in an ice cube tray. Pow in a large bowl until just set. Stir in 1/2 cup whipped topping.
I used white instead of dark rum Because I did not have either. I used Benedictine... And removed the dashes of Pepper because I did not want them in the currant. I blended all of the ingredients using an enamel blender and left everything else as is, except the dashes of Pepper.
very easy and I admit I GOT messy I made this recipe as a gift for my co-worker yesterday evening and it was gone inunder an hour! Thank you for the recipe
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