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Mojito Cake

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By Betty Crocker Kitchens
Updated Aug 24, 2011
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Slices of tender white cake feature pretty flecks of fresh mint. The rum glaze and whipped cream garnish are great!

Mojito Cake

  • Prep Time 30 min
  • Total 2 hr 20 min
  • Servings 15
  • Ingredients 15
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Ingredients

Cake

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

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Step 
    3
    Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • Step 
    4
    Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
  • Step 
    5
    Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
  • Step 
    6
    In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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