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Mojito Cake
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Prep Time:
30 minutes
Total Time:
2 hours 20 minutes
Mint white cake slices drizzled with rum glaze and topped with whipped cream. Deliciously elegant!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup unflavored carbonated water
  • 1/3 cup vegetable oil
  • 1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
  • 3 tablespoons chopped fresh mint leaves
  • 2 teaspoons grated lime peel
  • 3 egg whites
  • 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
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 15 fresh mint leaves, if desired
  • Shredded lime peel, if desired
Instructions:
  • Preheat the oven to 350°F (or 325°F for a dark or nonstick pan) and generously coat the bottom of a 13x9-inch pan with baking spray that contains flour.
  • In a large bowl, mix cake ingredients with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Transfer the batter to the pan.
  • Follow the baking instructions on the box for a 13x9-inch pan. Allow to cool for 15 minutes before serving.
  • In a 2-quart saucepan, combine glaze ingredients and bring to a boil over high heat, stirring frequently. Lower the heat to medium and simmer for 3 minutes, stirring occasionally, until the glaze slightly thickens.
  • Using a fork, gently prick the warm cake all over. Drizzle the glaze slowly on top of the cake. Allow the cake to cool completely for about 1 hour.
  • Whip the whipping cream and powdered sugar in a small bowl until soft peaks form. Serve each portion topped with whipped cream, a mint leaf, and shredded lime peel. Store covered loosely.

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