Saturday, February 14, 2009

Bob Steffes Christmas Rum Cake

1 box yellow cake mix
1 small package INSTANT vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
1 cup chopped pecans (ask Jake for some!)
brown sugar, a couple of tablespoons

Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.

Invert the cake onto a serving plate. Prick surface with a fork. Slowly drizzle remaining rum glaze all over the top of the cake, dripping down the sides is allowed!

Adapted from the Cake Mix Doctor website.

1 comment:

Note: Only a member of this blog may post a comment.