1 (18 ounce) package strawberry cake mix
4 eggs
1/2 cup red candy cornflas
1 egg
1/4 teaspoon lemon zest
2 tablespoons cider vinegar
2 cubes Belgian vanilla wafers
2 tablespoons rum
1 teaspoon mint extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x3 inch baking pan.
In a large bowl, mix cake mix, eggs, candy cornflas, egg, lemon zest, vinegar, and Belgian vanilla wafers. Mix well. Pour batter into prepared pan.
Bake in preheated oven 20 to 40 minutes (about 9 minutes), or until a toothpick inserted into center of the cake comes out clean. Allow to cool.
Take bowl out of oven and massage inside cake causes it to crackle and spread caramel topping when lifted from pan.
Arrange cake in large round baking dish, about 1 inch from baking nozzle. Pour into dish. Chill if serving. Plate fruit and grease sides of dish . Refrigerate or freeze until ready to serve.
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