Friday, May 14, 2010

Mojito Cake Recipe

Here is a yummy cake recipe I found the other day that I was just dying to try.  (This is not helping my baby weight loss.  ha-ha).  I made this yesterday but didn't have any mint so I left that out and no heavy cream but used cool whip instead.  It turned out yummy!!  This cake will be perfect during the summer.  The hubs loved it and said he thought this was a keeper recipe.  Hope you enjoy.  Have a great weekend all.

Mojito Cake


1 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 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

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

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

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.

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

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 at room temperature.

1 comment:

Anonymous said...

Oh yum! I am totally going to make that!!!