Rum cake, ii
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow cake mix |
| 4 | eaches | Eggs |
| ½ | cup | Salad oil |
| ½ | cup | Rum |
| ¼ | pounds | Butter or oleo |
| ¼ | cup | Water |
| 1 | small | Box instant vanilla pudding |
| ½ | cup | Water |
| ¾ | cup | Pecans, crushed |
| 1 | cup | Sugar |
| 1 | ounce | Rum |
Directions
CAKE
GLAZE
Sprinkle pecans in bottom of greased Bundt or angel food pan. Mix remaining ingreds. and pour batter over pecans. Bake at 325 F. for 30-35 min. or until cake tests done.
Remove from oven and pierce holes in cake with toothpick.
Pour hot Glaze over top of cake. Do not remove from pan until COMPLETELY COOL.
GLAZE: Boil butter, sugar and water 1 min. Add rum after removing from heat. Pour over hot cake.