t dry and fold into cake mixture.
Butter and
nd add coffee and rum.
Let cake cool in pan for
tir the 1/2 cup rum to this mixture until incorporated
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
5 to 60 minutes.
Cake is done when toothpick inserted
Mix cake mix according to directions on box.
Add the box of pudding and margarine.
Bake according to cake box directions. Cool.
Mix sour cream, coconut and sugar.
Spread on cake.
Mix everything, except the nuts.
Beat for 30 minutes.
Grease and flour a Bundt pan.
Sprinkle the nuts in the bottom and pour the batter over the nuts.
Bake at 350\u00b0 for 50 minutes.
Frost with Rum Cake Sauce.
Prepare cake mix by directions on box.
Pour half of batter into a greased and floured 13 x 9 x 2-inch pan.
Add cherry filling, then remaining batter.
Mix sugar, nuts and cinnamon. Sprinkle over cake.
Bake at 350\u00b0 for 45 minutes.
50\u00b0F.
Mix together cake mix, 1/3 cup of
arge mixing bowl, combine basic cake mix ingredients.
On low
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
0 minutes. Make holes in cake with long pick; pour half
Soak the raisins in rum for at least 30 minutes
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
eggs and egg whites, zucchini, rum, buttermilk and oil.
Beat
econds per egg. Stir in cake mix and blend until smooth
Grease and flour bundt or tube pan.
Mix together cake ingredients (mix thru rum).
Spread 2 cups chopped walnuts on bottom of pan.
Pour batter on top and bake 325 degrees for about one hour.
While cake is still warm, prick all over with fork and pour glaze over all.
In small saucepan melt glaze ingredients.
Mix until sugar is dissolved.
Boil for 5 minutes.
Pour slowly over cake.
Enjoy!
Grease and flour 2 (9-inch) cake pans.
Prepare cake as directed on box except substitute pineapple for water.
Stir in coconut and rum flavoring.
Pour into cake pans.
Bake at 350\u00b0 or as directed on box.
Cool in pans for 10 minutes.
Remove from pans and cool completely.
Fill and frost layers with Cool Whip. Sprinkle with toasted coconut.
Refrigerate.
Line two 8\" cake pans with parchment paper and
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.