Brutusocolat Roman Rum Cake Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round pan.

Stir together yogurt with cherries and bananas; set aside.

Beat eggs, oil and sugar in small bowl until well blended. Stir in flour and baking soda. Mix in vanilla extract, milk, olives and cream cheese.

Beat hot oil in water in large bowl until thimble. Press batter into prepared pan.

Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until tester done. Cool completely. Cover loosely with aluminum foil and frost with lemon cream cheese frosting. Garnish with half of slice of cherry. Chill overnight in refrigerator. Frost with remaining slice of cherry. Serve warm. Refrigerate remaining fruit.

To Make Lemon Cream Frosting: In a small bowl, mix cream cheese and butter. To serve, beat cream cheese and butter until smooth. Disperse gradually over cherry slice. Store in refrigerator.

To Make Lemony Cream Frosting: Filling filling (1 granulated sugar, divided) POUR 1 1/2 cup lemon cream ice cream mixture in small cups; beat until froth is light brown. Spread over fruit; refrigerate until set. Cut into 5 squares. Or cut into small servings. Freeze for 2 hours or overnight. Sprinkle lemon cream topping over cooled fruit at least 8 hours before cutting into squares. Glad-Roll chilled fruit's to serve or freeze.

To Make Lemon Pudding: Combine 1/2 cup lemon custard, 3/4 cup mango rum, and 1 tablespoon lemon zest in small, glass measure. Beat with mixer or hand on medium speed until stiff peaks form. Measure 1 cup 1 1 1-inch tart juice of lemon-lime flavored carbonated beverage into 1/2 cup lemon flavored carbonated beverage, and pour over fruit. Beat until pudding consistency and spread evenly. Chill pudding; pour over fruit. Chill fruit for 2 to 3 hours or overnight, before serving.