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Rum Torte Recipe
|Sugar free white cake mix||8 Ounce|
|Water||1⁄3 Cup (5.33 tbs)|
|Dark jamaican rum||1⁄3 Cup (5.33 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dark jamaican rum||2 Teaspoon|
|Frosting mix||15 Ounce (1 Package, Estee 4 In 1)|
|Non dairy whipped topping||1 Cup (16 tbs) (Prepared)|
Serving size: Complete recipe
Calories 3277 Calories from Fat 1091
% Daily Value*
Total Fat 126 g193.6%
Saturated Fat 75.7 g378.7%
Trans Fat 0 g
Cholesterol 156.7 mg
Sodium 2403.8 mg100.2%
Total Carbohydrates 345 g115.1%
Dietary Fiber 20.7 g83%
Sugars 277.9 g
Protein 191 g382.6%
Vitamin A 45.1% Vitamin C 0.98%
Calcium 667% Iron 63.1%
*Based on a 2000 Calorie diet
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.