Creamy Mojito Torte

[LovinMyCoupons]

Creamy Mojito Torte

Ingredients:
Nonstick cooking spray with flour

1/2 cup plus 2 tbsp dark rum, divided

1 pkg (18.25 oz) butter recipe yellow cake mix (plus ingredients to make cake)

1 1/4 cups powdered sugar, divided

3 limes, divided

1 pkg (8 oz) cream cheese, softened

1/2 tsp mint extract

1 container (12 oz) frozen whipped topping, thawed


Directions:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. Substituting 1/2 cup of the rum for 1/2 cup of the water, prepare cake mix according to package directions in Stainless (4-qt.) Mixing Bowl. Whisk batter 1 minute. Divide batter between pans, spreading evenly to edges. Bake 14-16 minutes or until wooden pick inserted into centers comes out clean.

2. For glaze, combine 1/4 cup of the sugar and remaining 2 tbsp rum in Prep Bowl. Remove pans from oven to Stackable Cooling Rack; let stand 5 minutes. Invert one cake onto Simple Additions(R) Large Round Platter. Invert second cake onto cooling rack. Brush wells of both cakes with glaze.

3. For filling, zest two of the limes using Microplane(R) Adjustable Grater to measure 2 tsp zest. Juice zested limes to measure 3 tbsp juice. In Stainless (6-qt.) Mixing Bowl, combine juice, zest, cream cheese, mint extract and remaining 1 cup sugar. Whisk briskly until smooth. Fold in whipped topping and mix until very thick. Attach open star tip to Easy Accent(R) Decorator; fill with 1/2 cup of the filling and set aside.

4. Slice remaining lime. Cut slices into quarters. Spread half the remaining filling into well of cake on platter. Slide Large Spreader between second cake and cooling rack. Carefully place cake well-side up over filling. Spread remaining filling into well. Pipe rosettes around cake; garnish with lime slices.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrate 42 g, Protein 3 g, Sodium 290 mg, Fiber 0 g

Cook's Tip: To substitute rum extract for the rum, prepare cake mix according to package directions, adding 1 tsp rum extract. For glaze, use 1/2 tsp rum extract with 2 tbsp water; combine with powdered sugar as directed.

ENJOY!