Mint Mojito Cake for the Holidays | NBC Chicago

Mint Mojito Cake for the Holidays

Learn how to whip up a mint mojito cake for the holidays, courtesy of Philip Potempa , the food and entertainment columnist for the Times of Northwest Indiana. When he’s not writing for the times, Philip is farming Peppermint on his family farm. Mint Mojito Cake cake: 1 (18.25 ounce) white cake mix 1 cup club soda 1/3 cup vegetable oil 1/4 cup rum 3 tablespoons rinsed, chopped, fresh spearmint or peppermint leaves 2 teaspoons grated lime zest 3 eggs whites glaze: 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup rum topping: 1 (8 ounce) carton of thawed, frozen nondairy whipped topping 1/2 teaspoon peppermint oil extract 1 drop green food coloring Fresh spearmint or peppermint leaves for garnish * Heat oven to 350 degrees. * Spray bottom of a 9-inch by 13-inch baking pan. * Mix together all cake ingredients for 2 1/2 minutes using a medium setting on electric mixer. Bake for 30 minutes and allow to cool for 15 minutes. * While cake is baking, mix together all of the glaze ingredients in a small saucepan and bring to a boil. Reduce heat to medium and heat 2 more minutes stirring frequently. * Use a fork and poke holes into top of cake for every inch of cake surface. Pour glaze over cake. * Once cake is completely cool and set, fold peppermint oil into whipped topping. Lastly, add drop of green food coloring and swirl to make a green design while lightly frosting cake with topping. Garnish with leaves. * Makes 20 serving slices. - - from "Further From the Farm: Family Recipes and Memories of Lifetime" (2010 Pediment Press $29.95) by Philip Potempa

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