Cuban Mojito cake
Serves: 12-24Cake Ingredients
20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar — I used 4 tablespoons
1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves
Directions
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook time - 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. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.
Source: Larry's Mojito cake recipe from TasteofCuba.com
El Presidente Ingredients
Serves: 8-12
2 1/2 Cups of Fresh Strawberries chopped
1 cup Fresh Mint, chopped
1 1/2 cups Fresh Lemon Juice (8 lemons)
1 cup of sugar
Zest of 1 Lemon
1 1/2 cups Fresh Lemon Juice (8 lemons)
1 cup of sugar
Zest of 1 Lemon
Place 1/2 the Mint, sugar, and 1/2 cup of the Strawberries into a medium sauce pan with 11/2 cups water. Heat over medium heat for 3 minutes, cover and remove from heat and let steep for 15 minutes.
Strain this mixture into the Lemon Juice and mix well Place the remainder of the Lemon Zest, Strawberries and Fresh Mint into a pitcher and pour the Lemon Mixture over the Strawberries and Fresh Mint.Add 2 cups of water, 1 cup of Rum, stir and let set for twenty to 30 minutes in the refrigerator before serving.Source: A slightly modified version of The Brown Bag Special's version.
(http://brownbagspecials.blogspot.com/)
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