Jennie Benedict's Rum Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, softened |
2 cups sugar |
3 1/2 cups sifted cake flour |
1 tablespoon baking powder |
pinch of salt |
1 cup milk |
1 teaspoon vanilla extract |
8 egg whites |
rum filling |
rum frosting |
Directions:
1. Cream butter; gradually add sugar, beating well.
2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
3. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
4. Spoon batter into 2 waxed paper-lined and greased 9-inch round cake pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.
5. Spread filling between layers of cake, and chill. Spread top and sides of cake with frosting.
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