|
|
|
1 cup chopped pecans 1 package Duncan Hines yellow cake mix 1 small (3.4-ounce) package instant vanilla pudding 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup rum Glaze: 1/4 pound butter 1/4 cup water 1 cup sugar 1/2 cup rum Heat oven to 325 degrees. Grease and flour a bundt pan. Sprinkle nuts in bottom of pan. Mix cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Remove cake from pan. Prick top and drizzle glaze over cake top and sides and pour into holes. Glaze: Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and add rum. Pour over pierced cake. Yield: one bundt cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |