Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
1
cup unflavored carbonated water
1/3
cup vegetable oil
1/4
cup rum or 1 teaspoon rum extract plus 1/4 cup water
3
tablespoons chopped fresh mint leaves
2
teaspoons grated lime peel
3
egg whites
1/2
cup butter or margarine
1/4
cup water
1
cup granulated sugar
1/2
cup rum or 2 teaspoons rum extract plus 1/2 cup water
1
cup whipping cream
2
tablespoons powdered sugar
15
fresh mint leaves, if desired
Shredded lime peel, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.
