Butter Rum Cake
- 1 pkg. Pillsbury plus butter Cake mix
- 1 cup water
- 1/4 cup margarine (melted)
- 2 tsp. Rum extract
- 3 eggs
- 1/2 cup finely chopped pecans
- 1/3 cup sugar
- 1/3 cup margarine
- 2 Tbsp. Water
- 1 or 2 tsp. Rum or vanilla extract
Heat oven to 350°. Grease and flour tube pan. Blend all cake ingredients except nuts until moistened. Stir in nuts. Pour batter into pan. Bake for 35-45 minutes.
In a small saucepan, heat sugar, margarine, and water and let boil until sugar dissolves. Remove from heat and add rum extract. Pour half of glaze around edges of hot cake. Cool upright in pan 5 minutes. Turn onto serving plate. Using long fork, pierce top of cake. Spoon remaining glaze over top.