From the kitchen of Stephanie Knewasser.  I made this for a Family
Fun Night & it recieved rave reviews.  The cake has a double shot of
rum, baked into the batter, then soaked in a rum glaze.  Very moist.  
The recipe is from
allrecipes.com.  I omit the nuts.
Cake:
Mix:
1 package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
Pour into a greased & floured bundt pan.
Bake @ 325, 60 minutes or until tests done with a toothpick.
While cake is baking, make glaze below.

Let cake set 10 minutes, remove to a plate.
Pour some glaze into the bundt pan.
Put the cake back in the pan to absorb the rum glaze.
Poke the exposed bottom of the cake with a skewer.
Slowly pour the rest of glaze onto cake, giving it time to absorb.


Glaze:
In a pan over medium heat, bring to a boil:
1/2 cup butter
1/4 cup water
1 cup sugar
Boil for 5 minutes, stirring constantly.
Remove from heat.
Add:
1/2 cup dark rum
Comments:
You can add 1 c chopped walnuts to the batter.  I
use HALF the glaze.     -Kate
"What would you do
if you weren't afraid?"
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