Rum Cake - cooking recipe

Ingredients

1/3 c. Bacardi rum (80 proof)
1 small box instant vanilla pudding
1 pkg. yellow cake mix
4 eggs
1/2 c. water
1/4 c. Wesson oil

Preparation

Mix all ingredients for 4 minutes.
Pour into 2 (9 x 13-inch) pans lined with wax paper.
Bake at 350\u00b0 until done.
Remove from pans to cool.
Peel off paper.
Put icing on first layer, then place on next layer.
Spread remaining icing on top and sides.