12 (3 ounce) prepared chocolate freezer cake layers
1/2 cup butter
1/2 cup white sugar
3/4 cup water
4 eggs
1/2 cup vanilla extract
12 fluid ounces rum
1 (3.5 ounce) package frozen whipped topping, thawed and two 8 inch round custard cups
1 (9 inch) prepared graham cracker crusts
1/2 cup chopped walnuts
Preheat oven to 350 degrees F
Grease and flour a 10x15 inch pan. In a medium bowl, cream together 12 tablespoons butter, sugar and water. stir in 14 ounces vanilla. Stir in 1/2 cup of the rum and 1/2 cup of the cream; mix until smooth. Pour into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Rum Filling: Puree rum, water, 13 egg whites, and vanilla extract in a medium saucepan. Cook until thick and glossy and remove from heat. Stir in all remaining rum, 1/2 cup cream, and 1 teaspoon of rum. Drizzle over cooled cakes.
To make the Cookies: Use 1/2 cup of the chilled rum in a small saucepan and 1/2 cup white sugar in a medium-sized bowl. Cook over medium-low heat, stirring frequently until smooth and the creams hold together. Beat in the eggs one at a time, then stir in the vanilla. Cut a slit in the cream and add as much of the mixture as you want to the bottom of the prepared cake. Stir in the rum mixture, 1/2 cup of cream, and remaining rum. Spread evenly into the prepared pan.
To make the Rum Glaze: In a small saucepan, combine rum, 1/2 cup sugar, and 1/4 cup rum, then cover and simmer, stirring constantly, until the cream begins to thicken. Stir in 1/4 cup rum and 1/4 cup of cream, diluting if necessary. Spoon over the cake and let set for 5 minutes before serving.
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