Rum Caramel Cake (Cake Mix) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Source: Sandra Lee's Semi-Homemade Cooking Cookbook Ingredients:
1 (18 1/4 ounce) box better crocker yellow cake mix |
1/4 cup dark rum |
1 cup water |
3 eggs |
1/3 cup vegetable oil |
1/2 cup unsalted butter |
1 cup dark brown sugar, firmly packed |
1/4 cup milk |
1 teaspoon vanilla extract |
2 cups powdered sugar |
Directions:
1. For cake:
2. Preheat oven to 350°F.
3. Spray 3 (8inch) round cake pans with non-stick spray; set aside.
4. In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
5. Scrape down sides of bowl and beat for 2 minutes on medium speed.
6. Divide batter evenly between 3 prepared pans.
7. Bake in oven for 18-20 minutes or until tester comes away clean.
8. Cool completely before icing.
9. For icing:
10. Melt butter with brown sugar in medium saucepan over medium-low heat.
11. Bring to a boil, stirring constantly.
12. Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
13. Remove from heat and stir in vanilla extract.
14. Let cool to room temperatureand transfer to a medium bowl.
15. Use an electric mixer on medium speed to beat in powdered sugar until smooth.
16. Spread icing on top of each cake round.
17. Stack and ice the sides and top of the cake.
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