Creamy Mojito Torte

This was a very fresh tasting torte, however the rum flavoring was strong so if you don't like the cocktail I wouldn't recommend it.

Shopping List:

-Dark Rum (I used Bacardi Gold)

-1 box butter yellow cake mix plus ingredients

-Powdered sugar

-Lime x 3

-Cream Cheese 8oz

-Mint Extract

-Whipped Cream 12oz

Step One: Preheat your oven to 350. Spray and flour two 8-in torte pans and line bottom with parchment paper.

Step Two: Prepare the cake as directed except substitute 1/2 cup rum for 1/2 cup water. Divide batter evenly between two prepared pans. Bake 14-16 minutes.

Step Three: While the cakes are baking mix the glaze by combining 1/4 cup of powdered sugar and 2 tablespoons rum.

Step Four: When cakes are done baking remove from oven and let stand five minutes, then invert onto cooling rack. Leave them on rack until cooled. *to make sure that the cake comes out in one piece use a knife to go around the sides, then gently hit the bottom and sides of the pan to shake it loose.

Step Five: For filling, zest and juice two limes. In bowl combine 2 teaspoons zest, 3 tablespoons juice, cream cheese, 1/2 teaspoon mint extract, and 1 cup powdered sugar in bowl. Whisk until smooth. Fold in whipped cream. Fill a pastry bag fitted with star tip with filling.

Step Six: To construct the torte put the one of the cakes on your serving plate well side up and then brush the top well with glaze. Spread half the remaining filing into well of cake. Place the other cake on top well side up and brush with remaining glaze. Fill well with remaining topping and garnish with piped stars and quartered lime slices.

ENJOY!!!