Rum Caramel Cake

Yield:
12 servings
Ingredients
  • For the cake:
  • 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
  • 1/4 cup dark rum
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • For the icing:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups dark brown sugar
  • 1/4 cup milk
  • 4 cups powdered sugar, sifted
  • 1 teaspoon rum extract
Directions
For the cake:
  • Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.

  • In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.

  • Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.

  • For the icing:

  • In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.

  • Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.

  • Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.


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