| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cake | 16 | Servings | |
INGREDIENTS
| 1 | Box Duncan Hines golden butter cake mix | |
| 3 | Eggs | |
| 1/2 | c | Vegetable oil |
| 1/2 | c | White or golden rum |
| 1/2 | c | Water |
| 1 | pk | (small) instant vanilla pudding |
| 1/3 | c | Chopped pecans (optional) |
| 1 | Stick butter | |
| 1/4 | c | Rum |
| 1 | c | Sugar |
INSTRUCTIONS
GLAZE From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:22 +0200 From: vvdat@diamond.lerc.nasa.gov (Deborah A. Griffin) Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes. While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done. Glaze: Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes. Remove from pan. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”