The flavors of the famous Cuban cocktail come alive in this stunning cake.
Preheat oven to 350°F (180°C). Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. (20-cm) circles of Parchment Paper over centers of pans; set aside. Substituting 1/2 cup (125 mL) of the rum for 1/2 cup (125 mL) of the water, prepare cake mix according to package directions in Stainless (4-qt./4-L) Mixing Bowl. Whisk batter 1 minute. Divide batter between pans, spreading evenly to edges. Bake 14-16 minutes or until wooden pick inserted into centers comes out clean.
For glaze, combine 1/4 cup (50 mL) of the sugar and remaining 2 tbsp (30 mL) rum in (1-cup/250-mL) Prep Bowl. Remove pans from oven to Stackable Cooling Rack; let stand 5 minutes. Invert one cake onto Simple Additions® Large Round Platter. Invert second cake onto cooling rack. Brush wells of both cakes with glaze.
For filling, zest two of the limes using Microplane® Adjustable Fine Grater to measure 2 tsp (10 mL) zest. Juice zested limes to measure 3 tbsp (45 mL) juice. In Stainless (6-qt./6-L) Mixing Bowl, combine juice, zest, cream cheese, mint extract and remaining 1 cup (250 mL) sugar. Whisk briskly until smooth. Fold in whipped topping and mix until very thick. Attach open star tip to Easy Accent® Decorator; fill with 1/2 cup (125 mL) of the filling and set aside.
Slice remaining lime. Cut slices into quarters. Spread half of the remaining filling into well of cake on platter. Slide Large Spreader between second cake and cooling rack. Carefully place cake well-side up over filling. Spread remaining filling into well. Pipe rosettes around cake; garnish with lime slices.
U.S. Nutrients per serving: Calories 350, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrate 42 g, Protein 3 g, Sodium 290 mg, Fiber 0 g
To substitute rum extract for the rum, prepare cake mix according to package directions, adding 1 tsp rum extract. For glaze, use 1/2 tsp rum extract with 2 tbsp water; combine with powdered sugar as directed.
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