I would like to personally thank the genius who put two of my favorite things (mojito’s and cake) together in one cake and thank you whoever decided to print the recipe and share it with the world, I am of course talking about a Mojito Cake, if you want a more sophisticated and grown up birthday cake then this is definitely one to go for. If you prefer cupcakes, the Sugar Bomb Bakery do a version of this recipe in cupcake form,
I’ve also just realised that this ties in nicely with number 4 on yesterdays post, the only issue I have is that the measurements are in cups so it may take a while longer to figure out what they are in conventional measurements.
For the Cake…
1 (18 ¼ ounce) ’super moist’ white cake mix
1 cup unflavored carbonated water
1⁄3 cup vegetable oil
¼ cup rum
3 tablespoons chopped fresh mint leaves
2 teaspoons lime zest
3 egg whites
For the Glaze….
½ cup butter
¼ cup water
1 cup sugar
½ cup rum
1 cup whipping cream
2 tablespoons confectioners’ sugar
15 fresh mint leaves , if desired
shredded lime peel , if desired
1. Heat oven to 350. Spray bottom of 13×9 pan with baking spray (with flour).
2. Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
3. Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
4. Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
5. In a 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 at room temperature.