Title: Bacardi Rum Cake
Categories: Cake Beverages Dessert
Yield: 1 Servings
| 1 | c | Pecans or walnuts, chopped |
| 1 | | Package, yellow cake mix (2 layer size) |
| 1 | | Jello instant vanilla puddin |
| | g | Mix (4 serving) |
| 4 | | Eggs |
| 1/4 | c | Cold water |
| 1/2 | c | Wesson oil |
| 1/2 | c | Bacardi dark rum Glaze |
| 1/4 | lb | Butter |
| 1/4 | c | Water |
| 1/2 | c | Bacardi dark rum |
| 1 | c | Granulated sugar |
Preheat oven to 325F. Grease and flour 10 inch tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides. Repeat until glaze is
all used up. Glaze: Melt butter in saucepan, stir in water and sugar. Boil
5 minutes, stirring occasionally. Remove from heat. Stir in Rum Converted
by MMCONV vers. 1.40