INGREDIENTS

INSTRUCTIONS

1. Grease two 8-inch square, heat-resistant, non-metallic cake Pans. Line
bottom with wax paper cut to fit bottom of cake Pans. Set aside. 2. Prepare
cake mix according to package directions. 3. Pour 1/2 of the batter into
each prepared pan. 4. Heat each layer, covered with wax paper, in Microwave
Oven 6 1/2 minutes. 5. Allow cake to cool 10 minutes before removing from
pan. 6. Invert on cooling rack and remove wax paper from bottom of cake. 7.
While cakes are cooling, prepare frosting. In a small mixing bowl, beat egg
whites with salt until foamy. Add sugar, 1 tablespoon at a time, beating
until stiff peaks form. 8. Pour corn syrup into a 2-cup, heat-resistant,
non-metallic measuring cup. 9. Heat corn syrup, uncovered, in Microwave
Oven 2 minutes or until corn syrup comes to a boil. 10. Gradually pour
boiling mixture over egg whites, beating constantly until frosting is cool
and very stiff. Beat in vanilla. 11. Pour rum over the tops of both cake
layers. 12. Spread apricot preserves over one of the cooled layers. Then
spread some of the frosting on it. 13. Place second layer on top of first
layer and spread entire cake with frosting. TIPS: Frosting will be neater
if you place strips of wax paper under the bottom edges of the cake before
frosting the sides. Remember to gently remove wax paper before serving
cake. Any leftover frosting can be used on cupcakes or stored in
refrigerator for later use.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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