Easy Rum Cake
For the Cake:
  • 4 eggs
  • ½ cup cold water
  • ½ cup oil (any vegetable, Wesson oil, or canola oil)
  • ½ cup dark rum
  • one Yellow cake mix WITH PUDDING IN MIX
For the Frosting:
  • ¼ lb butter (one stick)
  • ¼ cup water
  • 1 cup of sugar
  • ½ cup dark rum
  1. In a large bowl, beat the 4 eggs.
  2. Add water, oil and dark rum; beat together.
  3. Add the cake mix and beat again.
  4. Pour into bundt cake pan (buttered and floured)
  5. Bake 325 degrees for one hour
  6. After cake cools, remove from bundt pan and place on serving platter.
  7. In a saucepan, heat together butter, water, sugar and dark rum until the sugar is dissolved.
  8. Prick holes all the way through the top of the cake to the bottom of cake (I use a grilling fork.)
  9. Slowly drizzle glaze over the cake. It will soak it up in less than an hour.
  10. Serves well from refrigerator for five days tops. Can freeze up to a couple of months.
Recipe by Lady Aggie Tailgaters at http://ladyaggietailgaters.com/?page_id=50