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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