Slices of tender white cake feature pretty flecks of fresh mint. Therum glaze and whipped cream garnish are great!
Prep Time: 30 min
Total Time: 2 hours 20 min
Makes: 15 servings
Total Time: 2 hours 20 min
Makes: 15 servings
| 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 | |
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| Heatoven to 350°F for shiny metal or glass pan (or 325°F for dark ornonstick pan). Spray bottom only of 13×9-inch pan with baking spraywith flour. | |||||
| Inlarge bowl, beat cake ingredients with electric mixer on low speed 30seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Pour batter into pan. | |||||
| Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. | |||||
| Meanwhile,in 2-quart saucepan, mix glaze ingredients. Heat to boiling over highheat, stirring frequently. Reduce heat to medium; continue to boil 3minutes, 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. | |||||
| Insmall bowl, beat whipping cream and powdered sugar on high speed untilsoft peaks form. Garnish each serving with whipped cream, mint leaf andshredded lime peel. Store loosely covered at room temperature. | |||||
| High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13×9-inch pan. | Betty Crocker Recipes | ||||