Butter Rum Sheet Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray an 8x8-inch baking pan with nonstick baking spray.

Step 3 -In a large bowl, combine the cake flour, the baking powder, the baking soda, 3/4 cup of the white sugar, and the salt, stirring the mixture together.

Step 4 -In another medium bowl, combine 5 tablespoons of the melted butter, the buttermilk, 1/3 cup of the rum, the vegetable oil, the vanilla, and the egg yolks, stirring to combine.

Step 5 -In a small separate bowl, add the egg whites and beat with a hand mixer until soft peaks start to form.

Step 6 -Add 1/4 cup of the sugar and continue to beat on high until the peaks are stiff and shiny.

Step 7 -Add the wet ingredients mixture to the dry ingredients mixture, stirring until just combined.

Step 8 -Gently fold the egg whites into the batter.

Step 9 -Pour the batter into the prepared cake pan.

Step 10 -Bake the cake until a tester inserted into the center comes out clean, about 25-28 minutes.

Step 11 -Heat a small saucepan over medium heat.

Step 12 -Add the remaining butter and the remaining sugar.

Step 13 -Allow the butter to melt and stir together with the sugar.

Step 14 -Stir in the water and allow the mixture to come to a simmer.

Step 15 -Transfer the saucepan from the heat and stir in the rum. The mixture should bubble.

Step 16 -Allow the rum mixture to cool slightly.

Step 17 -Poke holes in the top of the cake.

Step 18 -Pour the butter rum sauce over the top of the still warm cake.

Step 19 -Allow the cake to cool for 5 minutes.

Step 20 -Slice and serve.