BUTTER RUM CAKE|
1/2 c. chopped pecans
1/2 c. light rum
1/2 c. water
1/2 c. cooking oil
1 pkg. butter cake mix
1 pkg. vanilla instant pudding
Grease and flour tube pan or Bundt pan. Sprinkle pecans
in bottom. Mix cake mix and instant pudding mix thoroughly
with electric mixer. Beat eggs separately until creamy. Mix
water, oil and rum together. Mix all ingredients together
until well blended. Pour on top of pecans and bake in 325 degrees
oven for 50 minutes. Cool about 10 minutes and pour the
following glaze over cake.
Butter Rum Cake Glaze:
1 c. sugar
1/4 c. rum
1/4 c. water
1 stick butter or margarine
Mix ingredients in saucepan and let boil about 2 or 3
minutes. Pour over cake while still in pan and let cake sit
about 30 minutes before taking out.
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