Rum Cake #2

This Rum Cake #2 is a rich, moist dessert that combines the deep flavor of devil's food cake with the tropical warmth of rum. Baked quickly in the microwave for convenience, the cake layers are brushed with rum syrup and filled with sweet apricot preserves. Topped with a sturdy, glossy swiss meringue-style frosting made with egg whites and hot corn syrup, this cake offers a delightful contrast of textures. It is an ideal treat for casual gatherings or as a special indulgence after dinner. The combination of chocolate, fruit, and alcohol creates a sophisticated flavor profile that is both comforting and exciting.

Cooking Method: Baking, Boiling, Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 0.0

Dietary: Gluten-free, Vegetarian

Description

This Rum Cake #2 is a rich, moist dessert that combines the deep flavor of devil's food cake with the tropical warmth of rum. Baked quickly in the microwave for convenience, the cake layers are brushed with rum syrup and filled with sweet apricot preserves. Topped with a sturdy, glossy swiss meringue-style frosting made with egg whites and hot corn syrup, this cake offers a delightful contrast of textures. It is an ideal treat for casual gatherings or as a special indulgence after dinner. The combination of chocolate, fruit, and alcohol creates a sophisticated flavor profile that is both comforting and exciting.

Ingredients

18 1/2 ounce Package devil's food cake mix

Directions

1
Grease two 8-inch square heat-resistant non-metallic cake pans and line the bottoms with wax paper.
2
Prepare the cake mix batter according to the package directions.
3
Divide the batter evenly between the two prepared pans.
4
Cover each pan with wax paper and microwave on high for 6 1/2 minutes.
5
Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack and remove the wax paper.
6
While the cakes cool, beat egg whites and salt in a small mixing bowl until foamy.
7
Gradually add sugar, one tablespoon at a time, beating until stiff peaks form.
8
Heat corn syrup in a 2-cup heat-resistant non-metallic measuring cup in the microwave for 2 minutes or until boiling.
9
Slowly pour the boiling corn syrup mixture into the egg whites while beating constantly until the frosting is cool and very stiff.
10
Beat in the vanilla extract.
11
Pour rum over the tops of both cooled cake layers.
12
Spread apricot preserves over one of the cake layers, then spread a layer of frosting on top of the preserves.
13
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 0.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Place strips of wax paper under the bottom edges of the cake before frosting the sides for a neater finish; remember to remove them before serving.

Any leftover frosting can be stored in the refrigerator for later use or used to frost cupcakes.

Ensure all cookware used in the microwave is heat-resistant and non-metallic.

The recipe lists egg whites and rum, which may conflict with the "Vegan" tag in the original metadata. Please adjust ingredients to plant-based alternatives if a vegan diet is required.

Keywords: rum cake, chocolate cake, microwave cake, apricot preserves, meringue frosting, devils food, dessert, layer cake, egg white frosting, quick dessert, corn syrup frosting

Read it online: https://www.chefs-mate.com/recipe/rum-cake-2-2/