HOT BUTTER RUM CAKE
This is post number 100
Imagine that, all these posts.
Thanks for following along with me.
This is yet more proof, I do have fails from time to time.
This is the second cake, which is alot better than my 1st attempt
What a mess
I had to clean it all up
Argh, clean clean and more cleaning
Better start over
OK, this one is better
Looking MUCH better and it's cooked all the way through
I checked this time
Ingredients
1/2 cup chopped pecans1 box Golden Cake Mix
1 sm. pkg. instant French Vanilla Pudding Mix
1/2 cup rum
1/2 cup milk
1/2 cup oil
4 eggs
Rum Glaze
1 cup sugar1 stick of butter = 1/2 cup
1/2 cup rum
Stuff you will need
Bundt panMixing bowl
Mix for the rum you will be drinking while waiting for the cake to bake
Directions
Grease and flour tube or bundt cake pan.Crumble chopped pecans into bottom of pan. Into large mixing bowl place cake mix and pudding mix. Add rum, milk, oil and eggs. Mix well. Beat on medium for 4 minutes.
Bake in a 325 degree oven for 60 minutes. Remove from oven and immediately pour hot glaze over cake. Allow cake to remain in cooking pan for 30 minutes and then remove to serving platter. Glaze will cause cake to settle.
Comments and suggestions ALWAYS welcome.
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