Rum Cake Shooters

Preheat oven to 375 degrees F. Coat a 15″ x 10″ jelly roll pan with cooking spray, line with waxed paper and then coat waxed paper with cooking spray and lightly flour.

Cream butter and sugar until fluffy. Beat in eggs until mixed completely. Stir in grated orange peel.

Whisk together flour with baking powder, baking soda and salt. Gradually beat flour into butter mixture, alternating with buttermilk and vanilla. Stir in dark rum and Triple Sec. Spread batter in prepared jelly roll pan and bake in a 375-degree oven for 30-35 minutes. Cake is done when it lightly springs back after you touch it with your finger.

After you remove the pan from the oven, use the ends of the waxed paper to pull the cake out of pan and onto a wire rack to cool slightly.

Stir together glaze ingredients and brush glaze over cake, letting it soak in and reapplying glaze evenly until you run out of glaze. Move cake, still on waxed paper, onto a flat surface and cut into 1-inch squares. Put each cake square into paper liners. If desired, top with a dollop of rum-flavored whipped cream or buttercream frosting.