| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | 1 | Servings | |
INGREDIENTS
| 1 | pk | French Vanilla instant pudding mix |
| 1 | pk | Yellow cake mix |
| 1 | c | Chopped pecans |
| 1/2 | c | Water |
| 1/2 | c | Wesson oil |
| 1/2 | c | Rum; (cheap kind works as well) |
| 4 | Eggs | |
| 1 | Stick real butter | |
| 1 | c | Sugar |
| 1/4 | c | Water |
| 1/4 | c | Rum |
INSTRUCTIONS
SAUCE This first recipe came from Gertoo of the ROTW group. Sprinkle nuts on bottom of greased bundt pan. Mix ingredients adding one egg at a time. Pour into pan and bake @ 350 F. for 1 hour. Sauce: Boil together and pour over hot cake fresh from the oven. I poke holes into cake with serving fork so sauce can absorb into cake faster. If cake rises higher than pan just cut bottom off so it is level. Set cake aside overnight. Flip cake on serving platter. I normally loosen with hot water first just a little. Also a Christmas favorite - sounds alot more complicated than it is - but a very pretty holiday recipe - enjoy! Xan Posted to recipelu-digest Volume 01 Number 367 by Giz2day <Giz2day@aol.com> on Dec 13, 1997
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”