MIAMI WHAMMY CAKE
******************
one 18 1/2oz. White cake mix with pudding in mix
3/4 cup water
3 egg whites
1/4 cup Bacardi Light Rum
1/4 cup Nassau Royale Liqueur
1/3 cup vegetable oil
1 TBS Grenadine syrup
2 TBS grated orange peel
Preheat oven to 350 degrees F.
Grease and flour two 8- or 9- inch round
cake pans.
Combine all above ingredients in a large
mixing bowl.
Blend, then beat medium speed for 2 minutes.
Divide batter between 2 prepared pans.
Bake according to package directions.
Cool pans on oven rack for a few minutes
then completely cool on wire racks.
Split each layer half horizontally.
Set aside.
~~ FILLING:
1/3 cup Bacardi Light Rum
1/4 cup Nassau Royale Liqueur
1/3 cup Orange Juice
1/4 cup Lime Juice
3 TBS Cornstarch
1 TBS Grenadine syrup
1 cup Sugar
1 pint heavy cream, whipped to stiff
peaks and refrigerate.
In small saucepan, combine rum liqueur's,
orange juice, lime juice, cornstarch and sugar.
Cook over medium heat stirring constantly until
sauce thickens and becomes clear.
Remove from heat and cool to room temperature.
Chill in refrigerator.
To assemble the cake, using a wire whisk fold
the chilled filling into the chilled whipped
cream.
Spread mixture between the cake layers and over
top and sides of cake.
Chill well until serving.
Store in refrigerator.
Lavanda's note: I looked up Nassau Royale and it
is a rum-flavored liqueur mde by Bacardi.
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