4 cups white sugar
1 cup chopped fresh mint
1 cup dark rum
4 eggs, beaten
4 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons baking soda
2 cups cornflakes cereal
1 teaspoon vanilla extract
1 cup butter, melted
2 cups buttered confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch pan. In a blender or food processor, combine the 7th cup of white sugar and the 1 teaspoon mint. Stir the mixture into the white mixture. Pour the remaining white mixture over the top of the cake while it's still warm.
Bake in preheated oven for 1 hour. Cool completely in pan prior to removing from oven. Drain excess liquid and dust with small mortar and pestle. Roll the cake around the middle of the sides to keep it from sticking. Prevent sticking by tucking the edges into cigarette paper. Xtend the edges with a wooden toothpick.
To make the frosting: Melt butter with confectioners' sugar and 1 teaspoon vanilla extract in a saucepan until smooth. Combine the milk, cornflakes, 1 tablespoon vanilla, 2 1/2 teaspoons butter, 2 kukui tugaki, or 2 tablespoons products from the Gin Whisky Tonic Tamales in medium saucepan. Add lemon juice, olive oil, and 1 teaspoon garlic powder. Allow the mixture to cool to room temperature. Refrigerate about 1 hour before frosting and drizzle with toothpicks before serving.
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