-MARY WILSON BWVB02B
1 c Pecan or walnuts chopped
1 pk Yellow cake mix* (18 1/2 oz)
1 pk Jell-O Vanilla Instant*
– Pudding and Pie Filling
– (3 1/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)
-GLAZE-
1/4 lb Butter
1/4 c Water
1/2 c Bacardi dark rum (80 proof)
*Note: If using yellow cake mix with pudding already in the mix; omit
instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2.
Preheat oven to 325~F. Grease and flour 10″ tube or 12-cup Bundt pan.
Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top.
Spoon and brush glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate the top with border of sugar frosting or whipped
cream (several little dollops) and sprinkle with shredded milk chocolate on
each dollops.
Yields
10 To 12