| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cakes, Desserts, Holidays |
10 |
To 12 |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
| 1 |
c |
Pecan or walnuts chopped |
| 1 |
pk |
Yellow cake mix* (18 1/2 oz) |
| 1 |
pk |
Jell-O Vanilla Instant* Pudding and Pie Filling (3 1/4 oz) |
| 4 |
|
Eggs |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Wesson oil |
| 1/2 |
c |
Bacardi dark rum (80 proof) |
| 1/4 |
lb |
Butter |
| 1/4 |
c |
Water |
| 1/2 |
c |
Bacardi dark rum (80 proof) |
INSTRUCTIONS
GLAZE
*Note: If using yellow cake mix with pudding already in the mix; omit
instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2.
Preheat oven to 325~F. Grease and flour 10" tube or 12-cup Bundt pan.
Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top.
Spoon and brush glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate the top with border of sugar frosting or whipped
cream (several little dollops) and sprinkle with shredded milk chocolate on
each dollops.
Source: Family Circle Advertisement/April 1982.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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