Just for a change of pace, I thought I would share a recipe for a cake that I made for the girls at work last week. They all requested a copy of the recipe. I guess that means that they liked the cake. I found the original recipe on the internet, but wanted to make it healthier and lower in fat so I made some adjustments. Here is my version of the Mojito Cake recipe.
1 box (18 oz.) white cake mix
1 small box sugar free lemon jello
1 small box sugar free lime jello
3/4 cup unsweetened applesauce
3/4 cup water
Preheat oven to 350 degrees. Spray bundt cake pan with Pam. Mix above ingredients together on low speed until blended. Mix 2 minutes on medium speed. Pour batter into pan and bake according to package directions or until a toothpick inserted near the center comes out clean. Leave the cake in the pan and set aside on a cooling rack for 20 minutes. Using a wooden skewer or chopstick, poke holes in the cake.
2 Tbs rum
1 Tbs. Creme d'menthe
1/2 cup lime juice
2 cups powdered sugar
In a one-cup glass measuring cup, mix together rum and creme d'menthe. Add enough lime juice to the measuring cup to measure 1/2 cup of liquid. In a medium bowl, combine the lime juice mixture with 2 cups of powdered sugar. Mix well. Pour glaze mixture over the holes and allow to absorb into the cake.
Invert the cake onto a cake dish. Let cool completely and sprinkle with powdered sugar.