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Chocolate Rum Cake
- 1/2 cup chopped nuts
- 1 (18.25-ounce) package chocolate cake mix
- 1 (4-ounce) package instant chocolate pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup white rum
- Rum Glaze (recipe follows)
- Preheat oven to 325*F (160*C). Grease a 9 or 10-inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, water, and the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the chopped nuts.
- Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan and drizzle with Rum Glaze.
- Rum Glaze
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup white rum
- 1/4 cup water
- In a saucepan combine the butter, sugar, rum and water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Makes 12 to 15 servings.
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