Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ritcv.UUCP Path: utzoo!linus!decvax!genrad!mit-eddie!godot!harvard!seismo!rochester!ritcv!mmr From: mmr@ritcv.UUCP (Margaret Reek) Newsgroups: net.cooks Subject: Re: rum cake recipe Message-ID: <1442@ritcv.UUCP> Date: Thu, 20-Dec-84 20:07:32 EST Article-I.D.: ritcv.1442 Posted: Thu Dec 20 20:07:32 1984 Date-Received: Sun, 23-Dec-84 05:06:44 EST Organization: Rochester Institute of Technology, Rochester, NY Lines: 40 This rum cake recipe is sinfully delicious, while not being overpoweringly rummy. 1 box Duncan Hines Butter Recipe Golden Cake Mix 1 pkg. (3.75 oz) Vanilla Instant pudding 1/2 c. light rum 1/2 c. water 1/2 c. vegetable oil 4 eggs 1/2 c. chopped nuts (optional) Combine cake mix and pudding mix (note: do not use cake mix with pudding in it instead). Add rum, water and oil; mix well. Add unbeaten eggs, one at a time. Mix 2 minutes Grease and flour a bundt pan or 10 by 14 sponge cake pan. Crumble nuts in bottom of pan. Spread cake batter in pan and bake at 325 for 50-60 minutes. When baked, remove rom oven and pour on hot rum sauce (below). Leave to cool for 30 minutes then turn upside down to remove from pan. Hot Rum Sauce 1 c. sugar 1 stick butter or margarine 1/4 c. light rum 1/4 c. water Boil in sauce pan for 2 to 3 minutes and pour all of it over hot cake while still in the pan. Leave 30 minutes, then turn over on plate. Enjoy. Margaret Reek Rochester Institute of Technology ritcv!mmr