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Apr 29 10 9:18 AM

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    1 pkg (18 1/4 oz) yellow cake mix

    1 pkg instant French vanilla pudding mix

    4 eggs

    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!

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