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“holiday classic in lightened-up form Top with sugared cranberries and mint... Cooking time includes cooling time.”
READY IN:
1hr 30mins
SERVES:
10-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Coat 2 8-in round cake pans with cooking spray.
  2. Whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt. Reserve.
  3. In large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth. Stir in flour mixture, then 3/4 c milk, 2 Tbs rum and 2 tsp vanilla until smooth.
  4. Divide between pans. Bake until toothpick inserted into centers come out clean (22-25 mins). Cool 10 minutes before removing from pan.
  5. Transfer to rack. Brush with remaining rum. Cool completely.
  6. On medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
  7. Place one cake layer on serving plate. Spread with 1 1/4 c frosting. Top with remaining layer. Frost top and side of cake. Sprinkle with nutmeg and garnish with cranberries and mint if desired.

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