Mini Rum Cakes
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 6 servings.
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois
Ingredients
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2 cups cold 2% milk
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1 package (3.4 ounces) instant vanilla pudding mix
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1 teaspoon rum extract
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6 individual round sponge cakes
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1-1/2 cups whipped topping
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Fresh or frozen raspberries
Directions
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1.
In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set.
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2.
Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.
Nutrition Facts
1 cake: 238 calories, 7g fat (5g saturated fat), 34mg cholesterol, 320mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 4g protein.
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