Bacardi Rum Cake

By hazelljbmh

This cake can be made with or without the chocolate glaze. I love it with the chocolate glaze topping! This cake tastes better after it has a chance to sit - the second or third day it is great!

Ingredients

• Cake
• 1 package (18 1/2 oz) yellow cake mix*
• 1 package (3 3/4 oz) vanilla instant pudding and pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup Bacardi rum
• 1/2 cup vegetable oil
• Rum glaze
• 1/4 lb butter (1 stick)
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi rum
• Chocolate glaze topping
• 4 oz semi-sweet chocolate
• 1 tsp butter or shortening
• if using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

Preparation

Step 1

Preheat oven to 325 degrees.
Cake:
Grease and flour a 10-inch tube pan. Mix cake mix, pudding, 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; sprinkle with nuts.

Rum glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat; stir in rum.

Chocolate glaze topping:
Melt chocolate and butter over very low heat in heavy saucepan. I usually double the glaze recipe.