Mojito Cake

Slices of tender white cake feature pretty flecks of fresh mint. The rum glaze and whipped cream garnish are great! A mojito typically refers to a cocktail made with lime juice, sugar, mint leaves and rum. We've taken those same flavors and turned them into a tasty cake.

Prep: 30 min | Total: 2 hr 20 min | Yield: 15 servings

Ingredients

Cake

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix*
• 1 cup unflavored carbonated water
• 1/3 cup vegetable oil
• 1/4 cup rum or 1 teaspoon rum extract + 1/4 cup water
• 3 tablespoons chopped fresh mint leaves
• 2 teaspoons grated lime peel
• 3 egg whites

Glaze

• 1/2 cup butter or margarine
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum or 2 teaspoons rum extract + 1/2 cup water

Garnish

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 15 fresh mint leaves, if desired
• hredded lime peel, if desired

Instructions

1. Heat oven to 350 degrees F for shiny metal or glass pan (or 325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 9 inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.
3. Beat on medium speed 2 minutes, scraping bowl occasionally.
4. Pour batter into pan.
5. Bake for 28 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool for 15 minutes.
6. Meanwhile, in 2 quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently.
7. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
8. Poke warm cake every inch with fork tines.
9. Pour glaze slowly over cake.
10. Cool completely, about 1 hour.
11. In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form.
12. Garnish each serving with whipped cream, mint leaf and shredded lime peel.
13. Store loosely covered at room temperature.

Notes

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13 x 9 inch pan.

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

In a pinch, use purchased frozen whipped topping, thawed, instead of making your own whipped cream.

Nutrition

Per serving: Calories 350 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 35mg; Sodium 290mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 29g); Protein 3g

Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 4%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker