Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg yellow cake mix
1 3 1/4 oz pkg. Jell-o Vanilla Instant Pudding and Pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Barcardi dark rum
Glaze:
1/4 lb. butter
1/4 cup cold water
1 cup granulated sugar
1/2 cup Barcardi dark rum
Preheat oven to 325. Grease and flour 10" tube or 12
cup Bundt pan. Sprinkle
nuts over bottom of pan. Mix all cake ingredients together.
Pour batter
over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top. Drizzle
and smooth glaze evenly over top and sides. Allow cake to absorb
glaze.
Repeat until all glaze is used up.
For glaze: melt butter in sauce
pan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat.
Stir in rum.
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