Tags : :
1 pkg (18 1/4 oz) yellow cake mix
1 pkg instant French vanilla pudding mix
1 cup water
1/2 C cup unsalted butter, softened
2 TBL Imitation Rum Extract
1/2 cup sugar
1/4 cup (1/2 stick) butter
2 Tbl water
1/2 tsp Imitation Rum Extract
1 - Preheat oven to 325°F. Grease and flour 12-cup fluted cake pan.
2 - Mix together the cake mix, pudding mix, eggs, water, 1/2 C softened butter and 2 tablespoons rum extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into pan. Bake for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
3 - Make glaze by mixing sugar, 1/4 C butter and water in small saucepan. Bring to boil on medium heat stirring constantly and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum extract.
4 - Invert cake onto serving platter. Pierce cake with fork. Spoon warm glaze over warm cake. Cool.
use real butter for best flavor!