Rum Cake - cake mix

Method

• Grease two 8-inch square, heat-resistant, non-metallic cake pan.
• Line bottom with wax paper cut to fit bottom of cake Pans.
• Set aside.
• Prepare cake mix according to package directions.
• Pour 1/2 of the batter into each prepared pan.
• Heat each layer, covered with wax paper, in Microwave Oven 6 minutes.
• Allow cake to cool 10 minutes before removing from pan.
• Invert on cooling rack and remove wax paper from bottom of pan.
• While cakes are cooling, prepare frosting.
• In a small mixing bowl, beat egg whites with salt until foamy.
• Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Pour corn syrup into a 2-cup, heat-resistant, non-metallic pan.
• Heat corn syrup, uncovered, in Microwave Oven 2 minutes.
• Gradually pour boiling mixture over egg whites, beating constantly until frosting is cool and very stiff.
• Beat in vanilla.
• Pour rum over the tops of both cake layers.
• Spread apricot preserves over one of the cooled layers.
• Then spread some of the frosting on it.
• Place second layer on top of first layer and spread entire cake with frosting.