Patter Fam Sauces

Mojito Cake
1 – box white cake mix
1 cup unflavored carbonated water
1/3 cup vegetable oil
¼ cup rum or 1 tsp. rum extract plus ¼ cup water
3 T chopped fresh mint leaves
2 tsp. grated lime peel
3 egg whites
½ cup butter
¼ cup water
1 cup granulated sugar
½ cup rum or 2 tsp. rum extract plus ½ cup water
1 cup whipping cream
2 T powdered sugar
12 fresh mint leaves or lime zest

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

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.

Bake as directed on box for 13x9-inch pan. Cool 15 minutes.

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.

Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.

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.








Written by Joyce Peters — May 04, 2016

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