Mini
Rum Cakes Recipe
Ingredients
:
2
cups cold 2% milk
1
package (3.4 ounces) instant vanilla pudding mix
1
teaspoon rum extract
6
individual round sponge cakes
1-1/2
cups whipped topping
Fresh
or frozen raspberries
In
a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let
stand for 2 minutes or until soft-set.
Place
sponge cakes on dessert plates; top with pudding. Garnish with whipped topping
and raspberries.
Nutrition
Facts :
1
cake: 238 calories, 7g fat (5g saturated fat), 34mg cholesterol, 320mg sodium,
37g carbohydrate (27g sugars, 0 fiber), 4g protein.
