| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
8 |
To 10 serv |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
pk |
Yellow cake mix |
| 1/3 |
c |
Light rum ——–ICING————- |
| 2 |
|
(8 oz.) pkgs. cream cheese; softened |
| 2 |
|
Sticks butter (margarine may be substituted) |
| 3/4 |
lb |
White chocolate; melted and cooled |
| 1 |
tb |
Light rum |
INSTRUCTIONS
Prepare mix as label directs but, substitute 1/3 cup rum for 1/3 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@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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