Recipe Archives->Cakes->Rum Praline

Rum-Praline  Cake
 
1 cup chopped pecans
1 pkg. 2-layer size yellow cake mix (no pudding in the mix)
1 (4 serving size) pkg. instant vanilla pudding mix
4 eggs
3/4 cup cold water
1/4 cup cooking oil
1/4 cup dark rum
1 cup sugar
1/2 cup butter or margarine
1/2 cup water
1/4 cup dark rum
Sliced peaches
Whipped topping

Sprinkle the pecans evenly in bottom of greased and floured 10"
fluted tube pan.  In large mixer bowl, combine cake mix, pudding
mix, eggs, the 3/4 cup water, the oil and the 1/4 cup rum.  Blend
well.  Beat at medium speed of electric mixer for 2 minutes.  Pour
into prepared pan.   Bake in 325 degree oven for 50 to 55 minutes
or until cake tests done.  Cool in pan for 15 minutes.  Invert on
serving plate.  Prick cake with long-tined fork.

In saucepan, combine sugar, butter and the 1/2 cup water.  Bring
to boiling; boil 5 minutes, stirring constantly.  Remove from heat.
Stir in remaining rum.  Heat through.  Spoon hot glaze over warm
cake.

Printable version: rum-praline.txt.