PART II: BACARDI PINEAPPLE CAKE WITH WHITE CHOLOLATE AND CARAMEL BUTTERCREAM
Number Of Ingredients 1
Steps:
- For the caramel sauce: Melt butter and brown sugar and boil for 2 minutes, then add the milk. Let the mixture come to a boil again, then stir in vanilla. Let sit until room temperature. Stir in confectioner's sugar. For the buttercream frosting base: Melt the white chocolate pieces in double boiler or microwave oven until completely smooth. Set aside. Combine butter and shortening in a mixer and then add sugar alternately with the cream and rum and vanilla. Stir in the salt, then add the melted white chocolate. Add the caramel sauce to the buttercream and mix well. To assemble the cake: Split the two layers, horizontally, with a serrated knife. Brush each layer liberally with the pineapple rum syrup, using a pastry or BBQ basting brush. Spread the bottom layer with one third of the pineapple filling. Top with the second layer, brush with more syrup (if there is any left), then spread with one third of the pineapple filling. Top with the third layer, brush with more syrup, top with remaining filling. Add the last layer then frost assembled cake with the white chocolate caramel buttercream frosting, making decorative swirls on trop. Garnish with melted white chocolate. Per serving based on 12 servings: 855 cal.; 4 g pro.; 113 g carb.; 40 g fat (22 sat., 12 monounsat., 5 polyunsat., 1 other); 108 mg chol.; 377 mg sod.; 1 g fiber; 95 g sugar; 41 percent calories from fat.
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