Cake:
1 pk Yellow cake mix*
1 pk Vanilla instant pudding
And pie filling (3-3/4 oz
4 Eggs
1/2 c Water
1/2 c Bacardi dark rum
1/2 c Vegetable oil
Rum glaze:
1/2 c Butter
1/4 c Water
1 c Sugar
1/2 c Bacardi dark rum
Chocolate topping:
4 oz Semisweet chocolate
1 ts Butter
*Use cake mix that will make a 2-layer cake and does NOT
have pudding in the mix--use the least expensive cake mix
you can find. Preheat oven to 325 degrees. Grease and
flour 10" bundt pan. Mix together cake mix, pudding mix,
eggs, water, rum and oil until smooth. Pour into prepared
pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto
serving plate. Prick top. Spoon and brush Rum Glaze evenly
over cake, allowing the cake to absorb the glaze. When cake
is cooled, drizzle with Chocolate Glaze Topping.
RUM GLAZE: Melt butter in saucepan, stir in water and
sugar. Boil 5 minutes. Remove from heat and stir in rum.
CHOCOLATE GLAZE TOPPING: Melt chocolate and butter over
very low heat in heavy saucepan. After chocolate glaze
topping has been drizzled on cake, may be decorated with
chopped walnuts and marichino cherries.
