Rum Caramel Cake
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 604
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 93
- Dietary Fiber
- 1
- Sugar
- 75
- Protein
- 3
- Cholesterol
- 81
- Sodium
- 342
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.