Desserts - Charlotte Johnson's Rum Cake

By chlovett10

Ingredients

• Cake:
• Make it with regular or pudding cake m ix. If with pudding mix, omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
• 1 cup chopped pecans
• 1 18 oz pkg yellow cake mix*
• 2 1/4 oz pkg Jello-Vanilla Instant Pudding and Pie Filling
• Filling:
• 4 eggs
• 1/2 cup cold water
• 1/2 cup Wesson Oil
• 1/2 cup Bacardi Drak Rum (80 proof)
• Glaze:
• 1/4 lb. Margarine
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi Rum (80 proof)

Preparation

Step 1

Preheat oven to 325. Grease and flour 10 in. tube or 12 cup Bundt Cake 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 min. stirring constantly. Remove from heat. Stir in rum.