Original recipe yields 1 to 10-inch tube pan
Ingredients:
1 cup chopped walnuts
1 (18.25 oz) package yellow cake mix
1 (3.4 ounce) package vanilla pudding mix and instant
4 eggs
1 / 2 cup water
Vegetable oil 1 / 2 cup
1 / 2 cup dark rum
1 / 2 cup butter
Water 1 / 4 cup
1 cup white sugar
1 / 2 cup dark rum
Preparation:
Preheat oven to 325 degrees F (165 degrees C). Butter and flour a Bundt pan 10 inches. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Combine eggs, water 1 / 2 cup oil and a cup of rum 1 / 2. Mix well. Pour batter over chopped nuts in a pot. Bake in preheated oven for 60 minutes or until a toothpick inserted in cake comes out clean. Let stand for 10 minutes in the pan, then unmold onto a serving plate. Brush glaze over top and sides. Allow the cake to absorb glaze and repeat until all glaze is used. For frosting: In saucepan, combine butter, 1 / 4 cup water and 1 cup of sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1 / 2 cup of rum.
Nutritional Information:
Amount per serving: Calories: 562 | Total Fat: 29.9g | Cholesterol: 92 mg
Reference: Allrecipes.com
