Rum cake with white chocolate icing
8 To 10 serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | pack | Yellow cake mix |
| ⅓ | cup | Light rum --------ICING------------- |
| 2 | (8 oz.) pkgs. cream cheese; softened | |
| 2 | Sticks butter (margarine may be substituted) | |
| ¾ | pounds | White chocolate; melted and cooled |
| 1 | tablespoon | Light rum |
Directions
Prepare mix as label directs but, substitute ⅓ cup rum for ⅓ cup of the water. Divide batter equally among 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for about 23 minutes.
Cool layers 30 minutes on racks. Drizzle layers with additional rum, if desired.
ICING: Beat softened cream cheese until fluffy, gradually beat in chocolate and butter until consistency of whipped cream. Fill and frost cake using 1 cup icing between each layer. If melting white chocolate in microwave oven, melt and mix using minimum time and heat, chocolate can turn brown. Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...