Rum Cake
Yield
1 cakePrep
25 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ½ | ounces |
cake mix, devils food
|
|
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
salt
|
|
| 6 | tablespoons |
sugar
|
|
| 1 | cup |
light corn syrup
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 534.7 | ml/g |
cake mix, devils food
|
|
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
salt
|
|
| 9E+1 | ml |
sugar
|
|
| 237 | ml |
light corn syrup
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Grease two 8-inch square, heat-resistant, non-metallic cake pan.
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 6 minutes.
Allow cake to cool 10 minutes before removing from pan.
Invert on cooling rack and remove wax paper from bottom of pan.
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 pan.
Heat corn syrup, uncovered, in Microwave Oven 2 minutes.
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.
