| 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.
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