1 Package Cake Mix
~ Cup Rum
1/3 Cup Vegetable Oil
~ Cup Water
Bake at 325 for 1 hour in a bundt cake pan.
Cool in pan - 25 minutes.
Invert onto serving plate, prick top sides of cake. The more holes, the more the rum glaze is absorbed. Spoon/brush Rum Glaze evenly over cake - allowing cake to absorb the glaze.
When cake is cool, drizzle with Chocolate Glaze and sprinkle with nuts.
1 Stick Butter
~ cup water
1 cup sugar
~ cup rum
Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, remove from heat. Stir in rum.
4 oz. Semi-sweet chocolate
1 teaspoon butter or shortening
Melt over low heat in heavy sauce pan. Drizzle over cake when melted.
Sprinkle chopped nuts over chocolate to decorate.
Different cake flavor mixes make a different cake. Try using chocolate cake and substitute bourbon for rum.
This cake has endless possibilities!