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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. Ingredients:
2 cups cold 2% milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 teaspoon rum extract |
6 individual round sponge cakes |
1-1/2 cups whipped topping |
fresh or frozen raspberries |
Directions:
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.
2. Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries. Yield: 6 servings.
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