Mini Rum Cakes Recipe



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.

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