RUM CARAMEL CAKE (CAKE MIX)

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Make and share this Rum Caramel Cake (Cake Mix) recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box better crocker yellow cake mix
1/4 cup dark rum
1 cup water
3 eggs
1/3 cup vegetable oil
1/2 cup unsalted butter
1 cup dark brown sugar, firmly packed
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • For cake:
  • Preheat oven to 350°F.
  • Spray 3 (8inch) round cake pans with non-stick 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 minutes on medium speed.
  • Divide batter evenly between 3 prepared pans.
  • Bake in oven for 18-20 minutes or until tester comes away clean.
  • Cool completely before icing.
  • For icing:
  • Melt butter with brown sugar in medium saucepan over medium-low heat.
  • Bring to a boil, stirring constantly.
  • Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
  • Remove from heat and stir in vanilla extract.
  • Let cool to room temperatureand transfer to a medium bowl.
  • Use an electric mixer on medium speed to beat in powdered sugar until smooth.
  • Spread icing on top of each cake round.
  • Stack and ice the sides and top of the cake.

Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 6.9, Cholesterol 74.8, Sodium 312.1, Carbohydrate 71.8, Fiber 0.5, Sugar 56, Protein 3.7

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