Black and White Rum Cakes

Black and White Rum Cakes

Razzle, dazzle rum flavor jazzes up cake and frosting in an adult treat.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
oz unsweetened baking chocolate, melted, cooled
teaspoons rum extract
Rum Frosting
egg whites
cup sugar
cup light corn syrup
tablespoons water
teaspoons rum extract
Betty Crocker® chocolate sprinkles, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.
  2. In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.
  3. Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
  5. In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
  6. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes. Sprinkle with chocolate sprinkles. Store covered in refrigerator.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Punch up these rum-flavored treats with a scoop of rum-raisin ice cream.
In a rush? Instead of making the cooked frosting, substitute Betty Crocker® Whipped fluffy white frosting mixed with the rum extract.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 180
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 25mg;
  • Sodium 160mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.