Recipe - Cake With Rum Glaze

1 cup Chopped nuts; optional
1 Box (18oz) yellow cake mix;
package
1 pack (33/4oz) instant pudding
mix, package
4 Eggs
One half cup Oil
One half cup Dark rum
One half cup Water
One fourth pound Butter; melted
One fourth cup Water
1 cup Sugar
One half cup Rum

Grease and flour large Bundt pan. Sprinkle nuts on bottom of pan. Mix rest
of ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool while
making glaze.

GLAZE: Boil butter, water, and sugar for 5 minutes. Remove from heat and
stir in One half cup rum. (Beware of STRONG vapors!)

EITHER (a) poke holes in bottom of cake still in pan and spoon glaze over
cake. Then invert onto serving plate. OR (b) invert on serving plate, poke
holes in top of cake and spoon glaze over.

NOTES : ***If cake mix already contains pudding, omit instant pudding, use
3 eggs and 1/3 cup oil. ***Can substitute same amount of applesauce or oil
replacement for oil. 1 One half cups or 2 cups of rum makes a stronger acke.
Tastes better second day. Have used flavored cake mix (i.e. lemon or
strawberry) and used flavorerd rum (coconut rum) DELICIOUS!!!!
Recipe by: Dave's friend

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Francis X.
Castellano" fxcastel@nps.navy.mil on Nov 7, 1997