MAKES 1 DOUBLE-LAYER CAKE
Roxanne grew up in Independence, Missouri, and has fond memories of a special rum cake that was served at V’s Italian Restaurant. Pep club banquets, rehearsal dinners, and even Roxanne’s mom Colleen’s retirement dinner were celebrated at V’s. Each and every meal at V’s is served with V’s famous rum cake. Hours and hours of testing and sampling went into this recipe to try to replicate Roxanne’s memory as closely as possible. We think we nailed it and hope you will give it a try.
Nonstick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
1 (3.4-ounce) box vanilla instant pudding mix
4 large eggs
½ cup water
½ cup canola or vegetable oil
½ cup dark rum
¼ cup packed dark brown sugar
2 teaspoons ground cinnamon
RUM GLAZE:
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons water
¾ cup sugar
6 tablespoons dark rum
Preheat the oven to 350ºF. Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper cut to fit and spray the parchment as well.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, eggs, water, oil, and rum. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.
In a small bowl, stir together the brown sugar and cinnamon. Pour one-quarter of the batter into each prepared pan. Sprinkle the cinnamon–brown sugar mixture evenly between the two pans. Top each pan with one-quarter more batter.
Bake for 24 to 27 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Place the cakes on a wire rack to cool for 5 minutes.
Poke holes evenly over each baked cake layer using the tines of a fork.
MAKE THE RUM GLAZE: While the cake is baking, in a medium saucepan, melt the butter over medium heat. Stir in the water and sugar; bring the mixture to a boil, stirring frequently, and boil for 4 to 5 minutes. Remove from the heat and carefully add the rum. Stir to combine well.
Drizzle half the rum glaze over each cake layer, being sure to drizzle it into the poked holes. Let cool for 10 minutes.
Place a large plate over one of the layers and invert to remove the cake from the pan. Remove the parchment paper. Use another large plate to invert the layer back so the side with the rum glaze remains on top. Repeat the process with the second layer. Let the layers cool completely before frosting.
Place half of the Marshmellow Frosting on the top side of one layer. Top with the second layer, glazed-side up, and frost the top with the remaining frosting. (The sides will not be frosted.)
TIP
Be very careful when adding the rum to the hot glaze mixture. It may bubble and splatter, so add the rum very slowly.