| Yield: | 12 servings |
Ingredients
- 1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
- 1/4 cup dark rum
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup (2 sticks) unsalted butter
- 2 cups dark brown sugar
- 1/4 cup milk
- 4 cups powdered sugar, sifted
- 1 teaspoon rum extract
Instructions
- For the cake:
- Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
- Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
- For the icing:
- In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
- Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
- Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 604 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 1 g |
| Sugar | 75 g |
| Protein | 3 g |
| Cholesterol | 81 mg |
| Sodium | 342 mg |
Reviews
Amazing!!
She says baking is her passion…..if that is so then don’t use a cake mix, bake from scratch. After you read the ingredients on those boxes, you will want to take that little extra time to make superb cake.
It was good, but I didnt think the cake or frosting had much of a rum flavor. Mostly just tasted the caramel frosting. To me, the whole thing was much more like a torte than a cake-very thin layers of cake and frosting. If I made it again I might make it just 2 layers.
This cake is delicious my family loved it
Just delicious! The only reason I didn’t give it a “5” was the icing was a little too sweet for me…but then again, it is meant to be a caramel icing!
The cake was just superb.
The cake part was alright, but only the first day. The frosting was horrible!! I even used half the amount of sugar and it was still way too sweet. I still had a lot left over as well and felt like it was just waste.
…and it was so easy to make. The cake was so moist too. We absolutely loved it!
Thank you Sandra Lee for another simple, sweet and semi-homemade recipe!
Thank you Sandra Lee for another simple, sweet and semi-homemade recipe!
I put it in a 9×13 it was good just cut doun on the icing..Audrey
My guests loved this cake. I didn’t have any dark rum on hand, so I used coconut run (Malibu) and it came out delicious! I had frosting left over, but I would always prefer that to not having enough.
After searching for a caramel frosting recipe, this looked like the easiest to make, it was. I made the frosting to frost a three layer carrot cake… after generously filing & stacking the cake layers, I was afraid I didn’t have enough frosting left over to finish the top & outsides (it was a big cake, and we like lots of frosting!). So I added 8 oz of light cream cheese (Neufchatel) to the remaining 1 1/2 cups caramel frosting. It tasted DELICIOUS. It was light & fluffy and also cut the sweetness. There was frosting left over, but my children were happy to lick the bowl! YUMMY!!!