- 15
Ingredients
- Cake:
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 cup unflavored carbonated water
- 1/3 cup vegetable oil
- 1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
- 3 tablespoons chopped fresh mint leaves
- 2 teaspoons grated lime peel
- 3 egg whites
- Glaze:
- 1/2 cup butter or margarine
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup rum or 2 teaspoons rum extract plus 1/2 cup water
- Garnish:
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 15 fresh mint leaves, if desired
- Shredded lime peel, if desired
Preparation
Step 1
Makes: 15 servings
Heat oven to 350 degrees F for shiny metal or glass pan (or 325
degrees F for dark or nonstick pan). Spray bottom only of 13 x 9-inch
pan with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low
speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour batter into pan.
Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to
boiling over high heat, stirring frequently. Reduce heat to medium;
continue to boil 3 minutes, stirring frequently, until glaze has
thickened slightly.
Poke warm cake every inch with fork tines. Pour glaze slowly
over cake. Cool completely, about 1 hour.
In small bowl, beat whipping cream and powdered sugar on high
speed until soft peaks form. Garnish each serving with whipped cream,
mint leaf and shredded lime peel. Store loosely covered at room
temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions
for 13 x 9-inch pan.