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1 yellow cake mix (not cheap kind)
1 large Jello Instant Vanilla Pudding
Splash vanilla
1/2 c. water
1/2 c. vegetable oil
1/2 c. dark rum
4 large eggs
1/2 c. dark rum
splash of water
splash of vanilla
1 stick of butter
1 cup of sugar

Butter and flour a bunt pan. Do not use any butter that has yogurt
in it,as it will burn and stick.

Put first six ingredients in a large bowl. Mix until all lumps are
gone. (Do not use electric mixer as it will create too much air).
Beat eggs, one at a time and put in one at a time to mixture. Beat
well. Pour batter into bunt pan and bake at 350 degrees for 55 minutes.

Put all ingredients for frosting in saucepan. DO NOT bring to a
boil until the cake is within five minutes of being done.

At the 50 minute mark, start cooking the frosting, stirring until
well mixed, bring to a boil.

Bring cake out of oven, put a plate on top and turn cake on to
plate. You should hear it come out, it not give it a few taps. As
soon as the cake is out of the pan and on the plate, using a pastry
brush, start brushing frosting on cake. It looks like you will
have too much, but you will use it all.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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