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Rum Cake 2


1/2 cup chopped walnuts
1 package Devils Food Cake Mix (not with pudding)
1 small package of Vanilla Instant pudding
1 cup dark rum
4 eggs
1/2 cup oil

DRIZZLE
1 cup sugar
1/2 cup rum
1/4 lb butter

Preheat oven to 350 degrees. Grease a bunt pan and sprinkle walnuts on the bottom of the pan. Mix cake mix, pudding, rum, eggs and oil in bowl. Beat for about 2 minutes. Pour into pan and bake for approximately 50 minutes. Check for doneness with a toothpick or a knife.

Five minutes before the cake is done, mix sugar, rum and butter in pan and bring to a rapid boil. When the cake is done, poke holes in top of the cake and drizzle the mixture over the cake. Let cool for 30 minutes and then remove the cake from the pan. Let cake cool to room temperature and wrap tightly in foil, twice, and freeze.

To serve, slice frozen cake and top with whipped cream or ice cream.




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