Serves: 9
Total Calories: 183
Combine eggs, sugar, and vanilla in deep bowl. Beat with electric or rotary beater until thoroughly mixed. Set in another bowl containing very hot (not boiling) water and beat about 15 minutes or until mixture is high, light and fluffy. Remove from hot water and continue beating until mixture is cool. Sprinkle 1/3 of the flour over egg mixture and fold in gently with slotted spoon. Repeat until all flour is used. Fold in butter. Pour into buttered and floured 9-inch spring-form pan (or in 2 deep 9-inch layer pans) and bake in a moderate oven (350°F) for 35 minutes. Turn out onto cake-cooling rack. When cold, cut into 2 layers. Put layers together with rum custard cream. Sprinkle top of cake with dark rum and then spread top with semisweet chocolate frosting.
This Rum Cake: White House recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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