HOT BUTTER RUM CAKE (Post # 100)

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

This is what cake looks like when you take it out too soon

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 pecans
1 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 sugar
1 stick of butter = 1/2 cup
1/2 cup rum

Stuff you will need

Bundt pan
Mixing 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.