CHOCOLATE RUM CAKE|
1 pkg. Duncan Hines chocolate
1 pkg. instant chocolate
pudding mix (4 oz.)
1/2 c. water
1/2 c. Wesson oil
1/2 c. white rum
1/2 c. nuts, broken
1 stick butter (1/4 lb.)
1 c. sugar
1/4 c. white rum
1/4 c. water
Beat cake mix, pudding mix, eggs, water, oil and rum for
2 minutes on high speed. Put nuts in bottom of greased Bundt
pan. Pour cake batter over nuts. Bake at 325 degrees for 50 to 60
minutes. Bring butter, sugar, rum and water to a boil and cook
2 minutes. Pour over top of cake as soon as cake comes out of
oven. Let stand 30 minutes. Turn out on plate.
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