Mojito 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

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

1

cup whipping cream

2

tablespoons powdered sugar

15

fresh mint leaves, if desired

Shredded lime peel, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• 3 Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
• 4 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.
• 5 Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
• 6 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.