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Rum CakePies, Pastries & Desserts
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Submitted by In Memory of Ida Legnion by Sheryle Guillory
on Saturday, August 13, 2005
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| Makes: | 8-12 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 1 hour, 35 minutes |
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My grandmother's favorite cake, of mine. Almost everyone loves this cake. Not too sweet and freezes well. I've used this recipe to raise money for many fund raisers. This cake is better the next day, so make ahead if you can. It also freezes well, so have one on hand to bring to a sick friend or just to cheer someone up! Bon Apetit!
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| Ingredients |
| 1 box Duncan Hines yellow cake mix (no substitutes) |
1 small box instant vanilla pudding mix |
| 4 eggs |
3/4 cup vegetable oil |
| 3/4 cup water |
2 tsp rum flavoring |
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| Topping |
1/2 stick butter (no substitutes) |
| 3 tbsp water |
2 tsp rum flavoring |
| 1 1/2 cup sifted confectioners sugar |
1 cup chopped pecans |
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| | | Directions | Mix the yellow cake mix (no substitutes),instant vanilla pudding mix, eggs, vegetable oil, water and rum flavoring for about 2 minutes. Pour into a well oiled tube pan and bake at 350 degrees for 35-40 minutes, until cake springs bake when touched lightly in center. Take cake out of oven and place pan on damp towel.
Topping:
Mix 1/2 stick of butter(no substitutes) and 3 tbsp. water in small pan over low heat. When butter has melted, add 2 tsp. rum flavoring, 1 1/2 cups confectioners sugar, sifted, and 1 cup chopped pecans. Remove just before comming to a boil & pour over hot cake in pan. Let stand for 10 min. Then invert cake on a plate & turn over again on another plate so pecans will be on top. |
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