Rum Cake Ii

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Servings: 8 Difficulty: Advanced
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A moist, microwave-baked devil's food cake layered with apricot preserves and rich Swiss meringue frosting, spiked with rum.
Rum Cake Ii recipe image

This Rum Cake II is a decadent twist on the classic boxed mix, transforming simple ingredients into a sophisticated dessert. The devil’s food cake layers are baked quickly in the microwave for a tender, moist crumb that absorbs the bold flavor of dark rum. Layered with sweet apricot preserves and topped with a cloud-like Swiss meringue frosting, this cake offers a perfect balance of chocolate richness and fruity brightness. It is an elegant yet easy treat, ideal for birthdays, holidays, or when you need a show-stopping dessert with minimal effort. The rum adds an adult warmth that pairs beautifully with the chocolate, making it a memorable end to any special meal.

Rum Cake Ii recipe image
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Rum Cake Ii

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 0.0

Description

This Rum Cake II is a decadent twist on the classic boxed mix, transforming simple ingredients into a sophisticated dessert. The devil's food cake layers are baked quickly in the microwave for a tender, moist crumb that absorbs the bold flavor of dark rum. Layered with sweet apricot preserves and topped with a cloud-like Swiss meringue frosting, this cake offers a perfect balance of chocolate richness and fruity brightness. It is an elegant yet easy treat, ideal for birthdays, holidays, or when you need a show-stopping dessert with minimal effort. The rum adds an adult warmth that pairs beautifully with the chocolate, making it a memorable end to any special meal.

Ingredients

Directions

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

Use 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 on cupcakes or other desserts.

Ensure all cooking vessels are microwave-safe and non-metallic to avoid damage or sparks.

Keywords: rum cake, devil's food, microwave cake, swiss meringue, apricot preserves, chocolate dessert, easy cake, layered cake, boxed mix, egg whites, corn syrup, vanilla extract, dessert recipe, quick baking, spiked dessert
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