"killer" rum cake (aka: "holy $#!+ cake")

Name: "Killer" Rum Cake (aka: "HOLY $#!+ Cake")
Prep time: 30 min
Cook time: 1 h
Yield: 1
Ingredients: ## CAKE:; 1 cup(s) pecans, chopped; 1 box(es) yellow butter cake mix (pudding in the mix); 1 - sm box(es) jell-o vanilla instant pudding; 4 large eggs; 1/2 cup(s) water, cold; 1/2 cup(s) bacardi 151 proof rum (this is a must!); 1/2 cup(s) vegetable oil; ## RUM GLAZE:; 1/4 pound(s) butter; 1/4 cup(s) water; 1 cup(s) sugar; 1/2 cup(s) bacardi 151 proof rum (this is a must!); ## RUM-CHOCOLATE ICING:; 1 - 12 oz. package(s) semi-sweet chocolate chips; 2 tablespoon(s) pure vanilla extract; 3 tablespoon(s) butter; 1/4 cup(s) bacardi 151 proof rum (this is a must!)

(4 RATINGS)

418 Pinches 13 Photos

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Oct 13, 2011

THE BEST OF THE BEST! It don't get any better than this! I guaruntee it'll be gone in no time flat - if having party...you better make two!

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 1 - me! LOL!

Ingredients

CAKE:
1 cup pecans, chopped
1 box yellow butter cake mix (pudding in the mix)
1 - sm box jell-o vanilla instant pudding
4 large eggs
1/2 cup water, cold
1/2 cup bacardi 151 proof rum (this is a must!)
1/2 cup vegetable oil
RUM GLAZE:
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup bacardi 151 proof rum (this is a must!)
RUM-CHOCOLATE ICING:
1 - 12 oz. packages semi-sweet chocolate chips
2 tablespoons pure vanilla extract
3 tablespoons butter
1/4 cup bacardi 151 proof rum (this is a must!)

How To Make "killer" rum cake (aka: "holy $#!+ cake")

Step 1

CAKE: Preheat oven to 325 degrees F. Grease & flour 12" bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour or until done, toothpick should come out clean when inserted in center. Cool 5 minutes in pan. Invert cake onto cooling rack (out of pan), until completely cool.

Step 2

RUM GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes stirring constantly. Remove from heat; stir in rum. Cool 10 minutes. Once cake is completely cooled...place back in pan, poke holes all over bottom of cake, sppon glaze over bottom, a little at a time (so it soaks in) until all glaze is used up. Let sit 30 minutes. When 30 minutes is up; transfer to serving plate.
Step 3

RUM-CHOCOLATE ICING: Heat chips, extract & butter until melted. Remove from heat; stir in rum until smooth. Cool 5 - 10 minutes. Drizzle over top of cake so drips down the sides & inside & enjoy!
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