Recipe - Rum Cake 2

CAKE
1 Box Duncan Hines Yellow Cake
Mix
1 pack (4 serving) instant vanilla
pudding mix
4 Eggs
One half cup Vegetable oil (safflower,
soy, etc)
One half cup Rum
One half cup Water

GLAZE (THE GOOD PART
One fourth cup Water
One half cup Rum
One fourth pound 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 forkgently now.

Let this cool before serving.
Posted to JEWISHFOOD digest V96 #57

Date: Tue, 22 Oct 1996 14:04:58 0700 (PDT)

From: dkuttner@proaxis.com (Donna Holberg Kuttner)