This week's recipe is compliments of Katie Gardenia, the original owner of the Bubble Room! 

You can find this, and other fabulous recipes in the book 'A Bubble Moment' available for sale at the Bubble Room Emporium...a great holiday book idea!   

Rum Cake 

1 1/2 boxes of Betty Crocker yellow cake mix.  Follow the directions on the box.  Substitute 3/4 cup. dark rum for water.  Place 3/4 cups of chopped pecans in the bottom of a greased bunt pan.  Pour cake batter on top and bake as box recipe states.

Glaze

1/4 lb. butter

1/2 cup water

1/2 cup dark rum

1 cup sugar   

Bring water and butter to boil.   Add sugar and bring to boil.  Remove from heat.  Add rum.  Cut cake in half, making two layers.  Pour half the glaze over cake.  Let cool.  Layer cake with chocolate mousse.  Put cake together.  Pour remaining glaze over the top.   Garnish with dusted powdered sugar.   

Chocolate Mousse

8 oz semi sweet chocolate

4 oz. unsweetened chocolate

1 tsp instant coffee 

1 orange rind

8 egg whites

1/2 tsp cream of tartar

1/2 tsp salt

1 pint whipping cream

1 tsp vanilla

3 tsp sugar

Melt chocolate in double boiler.  Add coffee, grated orange, let cool. Beat egg whites, cream of tartar and salt until stiff.  Whip cream with vanilla and sugar.  Fold together chocolate egg whites and whipped cream