INGREDIENTS

INSTRUCTIONS

Coat a 9 x 3-inch springform pan with 2 teaspoons of butter. Flour  the
pan with 1 tablespoon of flour, then shake out the excess. Set  aside
until needed. Co mbin together in a sifter 2 cups flour, baking  soda,
and salt. Sift onto wax paper and set asid mbine the  caramelized brown
sugar and 4 tablespoons butter in the bowl of an  electric mixer fitted
with a paddle. Beat on medium for 2 minutes,  then scrape down the
sides ofthe bowl. Add the cream cheese and beat  on medium for 1
minute, then scrape down the bowl. Beat on high for 1  minute, then add
the eggs, one at a time, beating on high for 15  seconds after adding
each egg. Scrape down the bowl after each  addition. After the eggs
have been incorporated, beat on high for 2  minutes. Now add the
caramel, dark rum, and vanilla extract; beat on  medium for 15 seconds
and scrape down the bowl. Add the sifted flour  mixture and beat on low
for 20 seconds, then on high for 15 seconds.  Remove the bowl from the
mixer. Use a rubber spatula and mix until  the cake batter is
thoroughly combined. Pour into the prepared pan,  spreading the batter
evenly. Bake in the preheated oven for 60  minutes until a red othpick
inserted in the center of the cake comes  out clean. Remove the cake
from the oven and allow to cool in the pan  for 30 minutes at room
temperature. Remove the sides of the  springform pan and allow the cake
to cool for an additional 60  minutes at room emperature, then
refrigerate the cake for 1 hour.  While the cake is cooling, prepare
the ice cream. It should be frozen  for at least 1 hour before
assembling the cake. If the ice cream was  prepared the previous day,
temper (to soften but not thaw) the ice  cream in the refrigerator for
45 to 60 minutes before assembling the  cake. Directions continued >>>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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