Lenten recipes

The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods. Read more

Chewy chocolate crinkles

Dolly Dy got to grab the last two "packs" of Chocolate Crinkles baked by Marriott Hotel Manila's pastry kitchen for an event giveaways. She said "packs" because they weren't really packs but a bunch of cookies tied together by a string with a rolled recipe on top that looked like a little scroll. Read more

Oyster omelette

When Dolly Dy was thinking of what seafood recipe to share with us this Lenten season, she remembered this dish. Read more

Suggestions on sausages

Sausages can make for a marvelous meal, just about any way you cook them. Read more

Easy ukoy

HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more

A different way with tikoy

HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more

Healthy juice

It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more

Golden, crispy fish

One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more

Award-winning seafood dish from Iloilo

Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more

Avocado egg salad

For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more

Sweet soya spaghetti

Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more

View all Pantry stories.


November 21, 2011

Chocolate cake for Christmas

Now that Halloween and All Saints Day (plus All Souls Day) are over, we've got to start thinking about Christmas. We're not just talking about decorations, which, obviously, has turned red and green, gold and silver, with lots of Santa Claus images, Christmas trees, gift-wrapped presents, stars, Nativity scenes and reindeer in department stores and shopping malls. More importantly, we're talking about Christmas food – both to give away as edible presents and to serve unexpected guests who come visiting during the holidays. Aside from cookies and pastries, cakes are a natural choice for both. Since you're always faced with limited time for food preparation, opt for cakes that are easy and convenient to whip up.

The Maya Kitchen suggests Decadent Chocolate Rhum Cake. It's easy to prepare, since you will be using a tried-and-tested mix, Maya Decadence Devil's Food Cake Mix, but dressing it up to be so impressive that your guests (or gift recipients) would think it's a gourmet cake you've labored long and hard to make. Simply use a bundt pan instead of the usual round cake pan or square baking pan, and finish it off with a generous drizzling of caramel sauce.

Here's how:

Decadent Chocolate Rhum Cake

The cake:


1 package Maya Decadence Devil's Food Cake Mix 550g

1/4 cup vegetable oil

1 cup water

1 whole eggs


1. Preheat oven to 350 F (or 177 C). Grease and flour bottom of a 9-inch bundt pan.

2. In a mixing bowl, combine cake mix, oil, water and eggs. Beat with an electric mixer at low speed for 30 seconds. Scrape sides and continue beating for 2 minutes at medium speed, or beat by hand using a wire whisk for 3 minutes.

3. Pour mixture into prepared bundt pan. Bake in preheated oven for 30 minutes or until toothpick inserted in the center comes out clean.

4. Remove and let cool.

5. When cool, place on a serving platter.

The rhum glaze:


1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup dark rum


1. Melt butter in a saucepan.

2. Stir in water and sugar. Let boil until sugar is completely dissolved.

3. Remove from heat and stir in rum.

4. Brush cooled chocolate cake generously with the rhum glaze.

The caramel sauce:


1 cup sugar

1/4 cup Maya All Purpose Flour

1-1/2 cups milk

1/4 cup butter

1 tsp. vanilla extract


1. Caramelize sugar in saucepan over medium heat until golden brown.

2. Dissolve flour in milk. Strain and add to caramelized sugar. Cook over low fire until thick and coats the back of a spoon.

3. Add butter and vanilla extract.

4. Just before serving the cake, pour caramel sauce into a squeeze bottle and drizzle generously on cake.

5. Slice cake and serve.

Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.


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