Rum cake 2

Yield: 1 Servings

Measure Ingredient
1 \N Box Duncan Hines Yellow Cake Mix
1 pack (4 serving) instant vanilla pudding mix
4 \N Eggs
½ cup Vegetable oil (safflower, soy, etc)
½ cup Rum
½ cup Water
¼ cup Water
½ cup Rum
¼ pounds Butter
1 cup Sugar



from my Mom who doesn't keep kosher (I'm not sure about the pudding mix) Mix the cake ingredients together and bake in a prepared bundt pan for 1 hour at 325 F.

Boil the water, butter and sugar together for 5 minutes. Add the rum and drizzle this over the HOT rum cake until it is all absorved. It helps to punch holes in the cake with a fork--gently now.

Let this cool before serving.

Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:58 -0700 (PDT) From: dkuttner@... (Donna Holberg Kuttner)

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