Mini Rum Cakes

By Addie

My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois

Ingredients

• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon rum extract
• 6 individual round sponge cakes
• 1 1/2 cups whipped topping
• Fresh or frozen raspberries

Preparation

Step 1

In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set.

Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries. Yield: 6 servings.

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REVIEW

Simple. Delicious with strawberries or rasberries.