Larrys Mojito Cake Food

LARRY'S MOJITO CAKE

Steps:

• Preheat oven to 350ºF.
• Spray a 13×9 inch metal pan with cooking spray.
• If you use a Pyrex dish, reduce the heat to 325ºF.
• You can also use a 15×10 inch pan, which is what Larry uses.
• In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
• Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
• Let cool completely in pan.
• In mixing bowl, beat together the softened cream cheese and limeade concentrate.
• Check for sweetness.
• Add sugar if you feel you need it - I used 4 tablespoons.
• Beat in rum extract and rum, if using,, then fold in Cool Whip Lite.
• Spread over cooled cake.
• Sprinkle with coconut and lime zest.
• Top each serving with mint leaves.
• Larry says, "One last thing. It's fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".

MOJITO CAKE

Steps:

• Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
• Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
• Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
• Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
• In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.