Mexican Dessert Recipes

2 c (0.5 L) sugar
1 1/2 c. (0.4 L) water
1/2 c (119 ml) dark rum

Spoon it over Torta Borracha for a tasty Mexican dessert!

In a medium saucepan, stir together sugar and 1 1/2 c. (0.4 L) water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to medium low, simmer 3 minutes. Remove from heat. Stir rum into hot syrup just before spooning onto cake. Serves 12.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday May 6th, 2007