Recipz

Archive for the ‘Eva Lamalie’ Category

1/2 c. chopped pecans or walnuts
18-1/2 oz. pkg. yellow cake mix
1-3/4 oz. pkg. jello vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bacardi dark rum

Glaze:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. rum

(If using cake mix with pudding already in the mix, omit pudding, use 3 eggs instead of 4, and 1/3 c. of oil instead of 1/2 c.)

Preheat oven to 325*F.

Grease and flour 10″ tube pan or 12-c. Bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour; cool.

Invert cake on serving plate. Prick top of cake to allow it to absorb glaze.

To make glaze, melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum (optional). Spoon glaze evenly over top and sides. (Use pastry brush for sides). Repeat until glaze is used up.