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Rum Torte

Diabetic.Foodie's picture
Ingredients
  Sugar free white cake mix 8 Ounce
  Water 1⁄3 Cup (5.33 tbs)
  Dark jamaican rum 1⁄3 Cup (5.33 tbs)
  Egg white 1
  Skim milk 1⁄4 Cup (4 tbs)
  Dark jamaican rum 2 Teaspoon
  Frosting mix 15 Ounce (1 Package, Estee 4 In 1)
  Margarine 1 Teaspoon
  Non dairy whipped topping 1 Cup (16 tbs) (Prepared)
Directions

Combine cake mix, water, the 1/3 c. (90 mL) rum, and the egg white in a bowl.
Beat for 4 or 5 minutes.
Transfer to 8 in. (20 cm) round, lightly greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool and then remove from pan.
Cut cake horizontally into two layers.
Now combine milk and the 2 T. (30 mL) rum in a saucepan.
Over medium heat, gradually add frosting mix.
Stir constantly until mixture becomes very thick.
Remove from heat and stir in margarine.
Allow to cool.
Spread a thin coat of frosting and a thin coat of nondairy whipped topping on the bottom layer of the cake.
Place top layer of cake on top.
Spread with remaining frosting and whipped topping.
Chill thoroughly before serving the cake layer.
Place top layer of cake top.
Spread with remaining.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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