The best delicious Rum Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rum Cake #2 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum Cake #2.
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18 1/2 oz Pk devil’s food cake mix 1 c Light corn syrup
Ingredients as called for 2 tb Light corn syrup
On package label 2 ts Vanilla extract
3 Egg whites, at room temp Apricot preserves
1/4 ts Salt Rum
6 tb Sugar
1. 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.
2. Prepare cake mix according to package directions. 3. Pour 1/2 of
the batter into each prepared pan. 4. Heat each layer, covered with
wax paper, in Microwave Oven 6 1/2 minutes. 5. Allow cake to cool 10
minutes before removing from pan. 6. Invert on cooling rack and
remove wax paper from bottom of cake. 7. 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. 8. Pour corn syrup into a 2-cup, heat-resistant,
non-metallic measuring cup. 9. Heat corn syrup, uncovered, in
Microwave Oven 2 minutes or until corn syrup comes to a boil. 10.
Gradually pour boiling mixture over egg whites, beating constantly
until frosting is cool and very stiff. Beat in vanilla. 11. Pour rum
over the tops of both cake layers. 12. Spread apricot preserves over
one of the cooled layers. Then spread some of the frosting on it. 13.
Place second layer on top of first layer and spread entire cake with
frosting.
Tips: Frosting will be neater if you place strips of wax paper under
the bottom edges of the cake before frosting the sides. Remember to
gently remove wax paper before serving cake. Any leftover frosting
can be used on cupcakes or stored in refrigerator for later use.
Yields
8 servings
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