Saturday, June 23, 2007

Rum Cake

1 Package Cake Mix
~ Cup Rum
1/3 Cup Vegetable Oil
~ Cup Water
3 Eggs

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.

Rum Glaze:
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.

Chocolate Glaze:
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!

1 comment:

maryshannon105 said...

Am pretty much sure that this recipe is delightful! I enjoy making this cuisine and it really made me satisfied. More so, this considered one of my favorite dishes! I also love “All-American Chocolate Cake”, “Beef Fillet with Red Wine” and “ Pigeon with Wild Fountain Cress”. I discovered all of these at and Try to visit those sites including and explore your new favorite dishes. Have fun!