| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Duncan Hines Butter Yellow cake mix | |
| 1/2 | c | White rum |
| 1/2 | c | Crisco oil |
| 1/3 | c | Water |
| 3 | Eggs | |
| 1/2 | c | Chopped pecans |
| 2 | tb | White rum |
| 1 | Stick oleo | |
| 1 | c | Sugar |
| 1/4 | c | Water |
INSTRUCTIONS
TOPPING Add liquids and eggs to cake mix and blend well. Spray bundt pan with Pam or grease with shortening. Sprinkle pecans in bottom of bundt pan. Pour cake batter over pecans and bake at 325 degrees for 45 mins. Topping: Put 2 tablespoons white rum, 1 stick oleo, 1 cup sugar and 1/4 cup water in a saucepan and bring to a boil. Cool slightly. Pour some over cake while it is still warm befor removing from pan. Remove cake from pan and pour rest of topping over cake. I have found that the topping will stay on the cake better if I cook the rest of the topping just a minute longer after I have put some on the bottom of the cake in the pan. Posted to EAT-L Digest 04 Dec 96 From: Matt Mullins <strings@NETCOM.COM> Date: Wed, 4 Dec 1996 21:35:21 -0800
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