Rum Cake #2
Yield
8 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ½ | ounces |
cake mix, devils food
|
|
| 3 | each |
egg whites
at room temp |
*
|
| ¼ | teaspoon |
salt
|
|
| 6 | tablespoons |
sugar
|
|
| 1 | cup |
light corn syrup
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | x |
rum
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 534.7 | ml/g |
cake mix, devils food
|
|
| 3 | each |
egg whites
at room temp |
*
|
| 1.3 | ml |
salt
|
|
| 9E+1 | ml |
sugar
|
|
| 237 | ml |
light corn syrup
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | x |
rum
|
*
|
Directions
Grease two 8-inch square, heat-resistant, non-metallic cake Pans. Line bottom with wax paper cut to fit bottom of cake Pans. Set aside.
Prepare cake mix according to package directions.
Pour ½ of the batter into each prepared pan.
Heat each layer, covered with wax paper, in Microwave Oven 6½ minutes.
Allow cake to cool 10 minutes before removing from pan.
Invert on cooling rack and remove wax paper from bottom of cake.
While cakes are cooling, prepare frosting. In a small mixing bowl, beat egg whites with salt until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Pour corn syrup into a 2-cup, heat-resistant, non-metallic measuring cup.
Heat corn syrup, uncovered, in Microwave Oven 2 minutes or until corn syrup comes to a boil.
Gradually pour boiling mixture over egg whites, beating constantly until frosting is cool and very stiff. Beat in vanilla.
Pour rum over the tops of both cake layers.
Spread apricot preserves over one of the cooled layers. Then spread some of the frosting on it.
Place second layer on top of first layer and spread entire cake with frosting.
