Ingredients
1 cup chopped walnuts/pecans
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup dark rum
GLAZE FOR TOP;
11/2 stick buter
½ cup water
1 cup sugar
½ cup dark rum
Directions
Grease 10” cake pan and sprinkle nuts evenly on bottom
Combine all ingredients
Use mixer and mix ingredients until smooth
Pour mixture over nuts
Bake at 325oF for 1 hour
While the cake is in oven make and melt glaze in pot at on stove top
Boil butter, water, and sugar for 5 MINUTES
When mixture is cool add rum
When cake is cool flip over onto plate and prink all around the top with a fork
Drizzle rum glaze evenly on top of the nuts allowing to soak through
Implements
Mixer
Tube pan
Comments
For a rummier and moist dessert let stand in refrigerator 1-2 days before eating
To find recipes:
Option 1 - click on the category on the right and scroll through choices
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Option 3 - Scroll through the index on the right side and click on the selected recipe
E-mail new submissions to Jwgalson@gmail.com or dkgalson@gmail.com
Sunday, November 7, 2010
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