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RUM CAKE CAKE
1 package (8 1/2 ounce)
yellow cake mix
1 package instant vanilla pudding and pie Filling
4
eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil
Rum glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2
cup rum Chocolate glaze
topping:
4 ounces semi-sweet chocolate
1 teaspoon butter
2 tablespoons walnuts, chopped
Preheat oven
to 325 degrees.
CAKE:
Grease and flour a 10-inch tube pan.
Mix cake
ingredients until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 30
minutes.
Invert onto serving plate.
Prick top and sides of cake. Spoon
and brush rum glaze over top and sides until used.
When cool drizzle
chocolate glaze. Sprinkle with nuts.
RUM GLAZE:
Melt butter in a
saucepan. Stir in water and sugar. Boil for 5 minutes. Remove from heat; stir
in rum.
CHOCOLATE GLAZE:
Melt chocolate and butter over low heat.
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