Rum Cake #2
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Rum Cake #2
  Rum    Cakes    Microwave  
Last updated 6/12/2012 1:20:59 AM. Recipe ID 52984. Report a problem with this recipe.
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      Title: Rum cake #2
 Categories: Cakes, Microwave
      Yield: 8 Servings
 18 1/2 oz Pk devil's food cake mix
           Ingredients as called for
           On package label
      3    Egg whites, at room temp
    1/4 ts Salt
      6 tb Sugar
      1 c  Light corn syrup
      2 tb Light corn syrup
      2 ts Vanilla extract
           Apricot preserves
  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

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Recipe ID 52984 (Apr 03, 2005)

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