Cake
1 cup chopped Pecans
1 pkg 2-layer-size yellow cake mix
1 3 1/4 or 3 5/8 oz pkg Instant vanilla pudding mix
4 eggs
3/4 cup cold water
1/4 cup cooking oil
1/4 cup dark Rum
Glaze
1 cup sugar
1/2 cup butter or margarine
1/2 cup water
1/4 cup dark rum
Sprinkle the pecans evenly in bottom of greased and floured 10 inch fluted tube pan (bundt).
In large mixer bowl, combine cake mix, pudding mix, eggs, the 3/4 cup water, the oil and the 1/4 cup rum. Blend well. Beat at medium speed of electric mixer for 2 minutes.
Pour into prepared pan. Bake in 325 degree F oven for 50 to 55 minutes or until cake tests done.
Cool in pan for 15 minutes.
Invert on serving plate. Prick cake with long-tined fork.
Make the glaze.
In saucepan, combine sugar, butter and the 1/2 cup water.
Bring to boil and boil for 5 minutes, stirring constantly.
Remove from heat, Stir in remaining rum. Heat through.
Spoon hot glaze over warm cake so it will soak in.
No comments:
Post a Comment