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BUTTER RUM CAKE Recipe

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This recipe for BUTTER RUM CAKE, by , is from The Worley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Worley
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
BUTTER RUM CAKE
1 box yellow cake mix (no pudding in mix)
1 box instant vanilla pudding (large)
4 eggs
1/4 Cup oil
1-1/4 Cup rum
3/4 Cup cold water (refrigerate water)
Pecans
In large bowl mix together cake mix, pudding mix, eggs, oil, rum, and water.
Oil and flour pan or pans. Layer Tablespoon with crushed pecans, then pour mixture
into pan and bake at 325 degrees for 50-55 minutes.
Rum Sauce
1/2 Cup cold water
1 Cup sugar
1/2 Cup margarine (J stick)
1-1/2Cup rum
In saucepan on medium heat Combine sugar, water, & margarine. Do this about 5
minutes before cake is done. When cake is done, take it out of pan, then put
it back into pan. Poke holes in top of cake with fork. When sauce cools to
boil, take off heat and add the 1/2 Cup rum, stir, and pour over cake. Let sit
until it cools off, wrap in foil. Refrigerate.





Directions:
Directions:
In saucepan on medium heat Combine sugar, water, & margarine. Do this about 5
minutes before cake is done. When cake is done, take it out of pan, then put
it back into pan. Poke holes in top of cake with fork. When sauce cools to
boil, take off heat and add the 1/2 Cup rum, stir, and pour over cake. Let sit
until it cools off, wrap in foil. Refrigerate.

 

 

 

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