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Continued: Recipe: Mango Mojito Upside-Down Cake

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  • Last update: May 15, 2013 - 12:41 PM

To make icing: While cake is cooling on serving plate, heat remaining 1/4 cup amber rum. Add remaining mint leaves, and let steep for 10 minutes. Strain, once again pressing trapped liquid out of the mint. Discard mint leaves. Mix as much powdered sugar into the 1/4 cup rum as it takes to make a very thick paste. Melt it in the microwave for a few seconds, then drizzle over the cake. If desired, stir a tiny drop of green food coloring into the frosting before drizzling — pale mint green drizzle looks pretty on this cake!

Garnish with sprigs of fresh mint, if desired.

Nutrition information per serving:

Calories 444 Fat 14 g Sodium 490 mg

Carbohydrates 74 g Saturated fat 8 g Calcium 93 mg

Protein 4 g Cholesterol 80 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 3 ½ other carb, 3 fat.

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