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"Kraken" Rum Cake Recipe

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This recipe for "Kraken" Rum Cake, by , is from Vol. 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jodi Colbert, Chef Manager


For the Cake:
1 box (about 18 oz) Yellow Cake Mix
1 package (3.5 oz) INSTANT Vanilla Pudding Mix
4 whole eggs
1/2 cup Cold Water
1/2 cup Canola Oil
1/2 cup rum --KRAKEN
1 cup chopped pecans
Brown Sugar (optional)

For the Glaze:
1-1/2 sticks of Butter
1/4 cup Water
1-1/2 cups Sugar
3/4 cups Rum

Preheat oven to 325F.

Pour the dry cake mix into a large mixing bowl.
Next, dump in the dry vanilla pudding mix.
Crack in 4 eggs
Pour in 1/2 cup cold water, 1/2 cup canola oil and 1/2 cup rum.
Whisk until smooth

Fine chop pecans
Spray Oil onto pan and add the chopped pecans.
Pour Batter into the pan, over the pecans.

Bake for 1 hour.

For the Glaze:
Melt 1 stick of butter.
Add in 1/4 cup water and 1-1/2 cups brown sugar
Bring to a gentle boil and stir for 4 minutes.
Turn burner off and add 3/4 cup KRAKEN
Stir for a few seconds then bring mixture back up to a boil.
Turn Off.

Take 1/3 of the glace and pour over the cake along the sides and the middle.
Wait 1 minute, then flip the cake.
Poke holes all around the cake using a fork and start pouring the rest of the glaze over the top of the cake, making sure that the mixture seeps into the cake.

Allow the cake to cool down as it seeps in the mixture, then it is ready to SERVE!




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